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.
335 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 | 25 RDI=39 % | 0 | 21 RDI=29 % | 292 RDI=15 % | 1,226 RDI: 15 % |
| Per 100 g | 10 RDI=17 % | 0 | 9 RDI=13 % | 127 RDI=6 % | 533 RDI: 6 % |
| Per piece | 6 RDI=10 % | 0 | 5 RDI=7 % | 73 RDI=4 % | 307 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
Eggs Benedict
Soft-boiled eggs, served on toast with a slice of fried smoked ham, and the whole covered with Hollandaise sauce.
242 K4 1 hour 4 min.
Baked potatoes with poached egg and tuna sauce
You will no doubt have baked potatoes the classic way, but here's a version inspired by Yotam Ottolenghi, served with a delicious tuna and caper sauce, and a poached egg.
54 K 1 hour 20 min.
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...
286 K5 1 hour 50 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.
87 K5 1 hour 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.
43 K 45 min.
This recipe uses (among others)
Egg
Like these other recipes: Apple Batter Puddings, Soufflée omelette with cheese, Toasted almond cake, Oven omelette, Eggs with green asparagus and Parmesan cheese, ... See them all 253
White (spirit) vinegar
Like these other recipes: Fresh pasta dough, Red mixed pickle, Sautéed chicken with leeks, How to prepare sorrel, Mackerel Fillets in White Wine, ... See them all 18
Other recipes you may also like
How to prepare sorrel
Here is how to clean and cut fresh leaves to use in a recipe, by removing stalks and central vein, to retain only the very best of the sorrel. October 6th 2010474 K3.3 35 min.
Avocado with Tuna
Here is a quick recipe for a simple starter: avocado, tuna, chopped herbs and mayonnaise. April 29th 2015100 K5 15 min.
Oatmeal cake
This cake has the distinctive and delicious flavour of old-fashioned rolled oats, also known as oatmeal. In the basic cake recipe, part of the flour is replaced with oats, which have been toasted, then blended. September 20th 2017122 K 24.2 1 hour 8 min.
Tarte Bourdaloue
This tart is a classic of French pâtisserie. It's quite simple: a sweetcrust pastry case filled with almond cream and pears poached in syrup. Invented in the middle of the 19th century, it gets its name not from its creator but from Rue Bourdaloue, the street where he had his pâtisserie. November 22th 202357 K 1 hour 2 min.
Rice pudding (riz au lait)
My personal version of this classic family recipe. December 18th 2018419 K5 40 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-04-26)
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.