There are lots of ways to poach an egg. We tried 'em all. This was the winning method.

Carolyn Malcoun
Source: EatingWell Magazine, April/May 2006


Recipe Summary

20 mins


Ingredient Checklist


Instructions Checklist
  • Break each egg into a small bowl. Fill a large, straight-sided skillet or Dutch oven with 2 inches of water; bring to a boil. Add vinegar. Reduce to a gentle simmer: the water should be steaming and small bubbles should come up from the bottom of the pan.

  • Submerging the lip of each bowl into the simmering water, gently add the eggs, one at a time.

  • Cook for 4 minutes for soft set, 5 minutes for medium set and 8 minutes for hard set. Using a slotted spoon, transfer the eggs to a clean dish towel to drain for a minute.


The poaching pot is much easier to clean if it's still warm from cooking.

Food Safety Note: If salmonella is a concern in your area, be sure to cook your eggs until hard set.

Nutrition Facts

72 calories; protein 6.3g 13% DV; carbohydrates 0.3g; exchange other carbs; dietary fiberg; sugars 0.2g; fat 4.7g 7% DV; saturated fat 1.6g 8% DV; cholesterol 185mg 62% DV; vitamin a iu 269IU 5% DV; vitamin cmg; folate 17.5mcg 4% DV; calcium 28mg 3% DV; iron 0.9mg 5% DV; magnesium 6mg 2% DV; potassium 69mg 2% DV; sodium 148.5mg 6% DV; thiaminmg 2% DV.

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Rating: 5 stars
I've had a lot of trouble with poached eggs in the past but this method worked perfectly for me! Read More