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

Source: EatingWell Magazine, April/May 2006


Read the full recipe after the video.

Recipe Summary test

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

1 egg
72 calories; protein 6.3g; carbohydrates 0.3g; sugars 0.2g; fat 4.7g; saturated fat 1.6g; cholesterol 185mg; vitamin a iu 269IU; folate 17.5mcg; calcium 28mg; iron 0.9mg; magnesium 6mg; potassium 69mg; sodium 148.5mg.

1 medium-fat meat