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Poached egg on a gray plate
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5 from 17 votes

How to Poach an Egg

Learn how to poach an egg simply using water and vinegar in pot without any special tools/tricks. Use my easy no-fail step-by-step tutorial!
Course Breakfast
Cuisine American
Prep Time 1 minute
Cook Time 5 minutes
Total Time 6 minutes
Servings 1 serving
Calories 66kcal
Author Yumna Jawad


  • 2 cups water
  • 1 tablespoon white vinegar
  • 1 large eggs


  • Combine the water and vinegar in a small pot; bring to a simmer.
  • Crack an egg into a ramekin or small bowl.
  • Swirl the water with a slotted spoon in a clockwise motion to create a vortex
  • Gently pour the egg into the center of the pot, cook to desired doneness. Remove with a slotted spoon and dab with a paper towel to remove any excess water. Cook for 3 minutes for runny yolk or 5 minutes for firmer creamy yolk.


Storage: Store any leftovers in an airtight container. They will last about 2 days in the fridge but best eaten right after they're made.
Photo Credit: Erin Jensen


Calories: 66kcal | Carbohydrates: 1g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 164mg | Sodium: 86mg | Potassium: 61mg | Sugar: 1g | Vitamin A: 238IU | Calcium: 39mg | Iron: 1mg