This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
332 K 3.7/5 (38 reviews)
2 hours 40 min.
Average
0.60 €
4 Poacheds eggs
2 IngredientsLast modified on: January 8th 2013
For 4 Poacheds eggs, you will need:
- 1
4 eggs - 2
2 tablespoons white (spirit) vinegar - Total weight: 230 grams
Times for this recipe
Preparation: 40 min.
Resting: 2 hours
Cooking: 3 min.
All in all: 2 hours 40 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 2 hours
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.
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.
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.
Break the first egg into a cup.
Stage 4 - ⌛ 1 min.
Slip egg smartly into simmering water...
Stage 5 - ⌛ 1 min.
...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.
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.
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.
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.
Leave it in, and continue with all eggs.
Stage 8 - ⌛ 2 min.
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.
Then put on a cloth to dry.
Stage 10 - ⌛ 20 min.
Do this with all eggs, your soft-boiled eggs are ready.
Remarks
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.
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.
Keeping: Several days in the fridge, in a closed jar.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 30 RDI=10 % | 0 | 20 RDI=3 % | 290 RDI=20 % | 1,230 RDI: 20 % |
| Per 100 g | 10 RDI=4 % | 0 | 9 RDI=1 % | 130 RDI=6 % | 530 RDI: 6 % |
| Per piece | 6 RDI=2 % | 0 | 5 RDI=1 % | 70 RDI=4 % | 310 RDI: 4 % |
How much will it cost?
- For 4 Poacheds eggs : 0.60 €
- 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 other recipes using this recipeSee them all 10
Artichoke hearts forestier
This recipe is not very complicated, but does involve some work: an artichoke heart with a layer of mushroom duxelle, a layer of fried bacon, topped with a poached egg and cream sauce. Everything can be prepared in advance (the day before for example), but the final assembly should be done just...
284 K5 1 hour 50 min.
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.
38 K 1 hour 7 min.
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.
61 K4.7 15 min.
Salad lyonnaise
Salad lyonnaise conjures up the cuisine of the French city of Lyon and the region around: traditionally a salad of dandelion leaves with croutons, lardons and poached eggs. Here is a slightly simpler version with shredded lettuce instead of dandelions.
42 K 45 min.
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.
86 K5 1 hour 15 min.
This recipe uses (among others)
Egg
Like these other recipes: Dipping bread with cheese, Leek and Mimolette tart, Lime meringue tart, How to cook hard-boiled eggs properly , Gâteau Nantais, ... See them all 249
White (spirit) vinegar
Like these other recipes: Sautéed chicken with leeks, Red mixed pickle, Caesar salad, Mackerel Fillets in White Wine, Béarnaise sauce, ... See them all 18
Other recipes you may also like
New leavened bread
This new recipe for leavened bread is simple and delicious, but needs rather long resting times. If you'd like more more information about making your own bread, look at this dedicated page. December 30th 2019934 K 34.3 7 hours
Choux pastry (pâte à choux)
Choux pastry is used for making profiteroles, eclairs and other small pastries. February 13th 2022559 K4.5 1 hour 4 min.
How to prepare cabbage
Cabbage can be used cooked or raw, whole leaves or in julienne. Here is how to prepare a cabbage julienne. December 31th 20131.17 M 13.4 45 min.
Pilau rice
Pilau rice (also called "restaurant rice" in France) is a way of cooking rice that's very different from using a rice-cooker. In this recipe, the rice is first "pearled" with onion in olive oil, then chicken stock is added, and the whole lot is put in the oven. This produces a very tasty moist rice, which can easily be kept waiting without drying out. February 21th 2011408 K 14.4 35 min.
Cocktail sauce
Cocktail sauce is a spicy mayonnaise with cognac, Tabasco and concentrated tomato paste (or purée) added. October 13th 2010215 K4 9 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-02-22)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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.
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.