Poached eggs

Poached eggs
Poached eggs are cooked, without the shell, in barely simmering (nearly boiling) water. White should be firm and yolk soft, that's the difficulty. This recipe teaches you how to succeed with three important points.
302K 38 3.7
Grade this recipe:

Last modified on: January 8th 2013

Keywords for this recipe:
For 4 Poacheds eggs, you will need:
  • 1 egg 4 eggs
  • 2 white (spirit) vinegar 2 tablespoons white (spirit) vinegar
  • Total weight: 230 grams

How long does it take?
Time required for this recipe:
PreparationRestingCookingStart to finish
37 min.2 hours3 min.2 hours 40 min.
At what time:
  • When will I finish if I start the recipe at ... ?
    When should I start for the recipe to be ready at ... ?
  • Work this out...

Step by step recipe

Stage 1 - 2 hours
Poached eggs
1st important point: Remove 4 eggs from the fridge at least 2 hours in advance, you should use eggs at room temperature for the cooking time indicated below to work.

Stage 2 - 10 min.
Poached eggs
Bring a pan of unsalted water to boil. When boiling, pour in 2 tablespoons white (spirit) vinegar, and reduce heat to a simmering water.

That is the 2nd important point: your water should not be salted (salt disturbs the cooking of egg white), and simmering, not boiling, because big bubbles boiling produce irregular and ugly poached eggs.

Prepare a bowl of cold water.

Stage 3 - 1 min.
Poached eggs
Break the first egg into a cup.

Stage 4 - 1 min.
Poached eggs
Slip egg smartly into simmering water...

Stage 5 - 1 min.
Poached eggs
...and immediately gather the white around egg yolk to prevent egg spreading out too much.

If you have difficulty doing that, try this tip: with a tablespoon give one or two turn to the pan to make a small vortex in the water, then add egg and the vortex will do the gathering job for you.

Stage 6 - 3 min.
Poached eggs
Leave cook for 2 minutes and 30 seconds (3 minutes maximum). This cooking time is the 3rd important point for a perfect result.

Stage 7 - 1 min.
Poached eggs
After this time, remove egg from hot water and put it immediately into the bowl of cold water to stop the cooking.

Leave it in, and continue with all eggs.

Stage 8 - 2 min.
Poached eggs
With scissors, trim off any irregular lumps and trails of egg white to get as round and even an egg as possible.

Stage 9 - 1 min.
Poached eggs
Then put on a cloth to dry.

Stage 10 - 20 min.
Poached eggs
Do this with all eggs, your soft-boiled eggs are ready.
Poached eggs are use in many recipes, cold or hot, but are always delicious.

If you want to reheat them, put in the microwave for 15 seconds, or leave 3 minutes in a bowl of hot tap water (not boiling).

If you make poached eggs in advance, the day before for example, leave to stand in a bowl of salted cold water in the fridge.

White vinegar is used because wine vinegar would stain the egg red.
Several days in the fridge, in a closed jar.
Home made.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
293 Kcal or 1,227 Kj25 gr1 gr21 gr
15 %10 %<1 %3 %
Per 100 g
Energetic valueProteins CarbohydratesFats
127 Kcal or 532 Kj11 gr< 1 gr9 gr
6 %4 %<1 %1 %
Per piece
Energetic valueProteins CarbohydratesFats
73 Kcal or 306 Kj6 gr< 1 gr5 gr
4 %2 %<1 %1 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
Possible allergens in this recipe: Egg, Sulfites
How much will it cost?
  • For 4 Poacheds eggs : 0.59 €
  • Per Poached eggs : 0.15 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

Some recipes that use this recipe

Eggs Benedict
Eggs Benedict

Soft-boiled eggs, served on toast with a slice of fried smoked ham, and the whole covered with Hollandaise sauce.
215K4 1 hour 4 min.
Polenta with spinach and soft-poached egg
Polenta with spinach and soft-poached egg

A "cake" of fried polenta, blanched spinach and a soft-poached egg on top, with a cream, shallot and white-wine sauce poured over just before serving.
63K5 1 hour 11 min.
Tartine du pêcheur
Tartine du pêcheur

This is a French twist on that store-cupboard basic, sardines on toast: sardine fillets in oil and sliced spring onion, topped with a poached egg.
40K4.7 15 min.
Poached eggs with spinach and Comté milk
Poached eggs with spinach and Comté milk

The combination of eggs with spinach is always a winner, but this recipe elevates it to another level with the original and delicious flavour added by the Comté milk.
16K 1 hour 7 min.
Eggs Arsène
Eggs Arsène

Eggs Arsène is a rather more rustic version (and definitely more Comtoise in style) of eggs Benedict , that indispensible breakfast dish in Ian Fleming's novels. And you're right, there is a nod to James Bond here.
42K5 1 hour 2 min.
See all recipes that use it
This recipe uses (among others)
EggEgg: You can get more informations, or check-out other recipes which use it, for example: Corsican tarts, "Oeufs rabattus" with leeks, Hachis parmentier, Caramel rice pudding, Apple Batter Puddings, ... All
White (spirit) vinegarWhite (spirit) vinegar: You can check-out other recipes which use it, like for example: Beurre blanc sauce, Provençal remoulade sauce, How to prepare romanesco, How to prepare cabbage, Fish petals, vegetables julienne, and beurre blanc, ... All
Other recipes you may also like
Blackcurrant sorbet for Edith
Blackcurrant sorbet for Edith
If you love the taste of blackcurrants (like Edith), this sorbet is for you...
242K4.9 23 min. October 13th 2010
Fruit crumble
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.
345K4.0 1 hour 11 min. February 21th 2011
Caramelised apple pie
Caramelised apple pie
Apple pie made with caramelised apples.
248K4.3 1 hour 55 min. September 11th 2018
Maybe this recipe will bring back memories.
273K4.2 1 hour 4 min. February 21th 2011
Passion fruit jellies
Passion fruit jellies
Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible .
320K4 2 hours 30 min. July 4th 2018
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2024-04-21)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Posted by:
I am not a leaving thing
Follow this recipe (as 2 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page