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A poached egg broken so the yolk is coming out, on a plate.
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5 from 17 votes

How to Poach an Egg

This step-by-step guide shows how to poach an egg with the vortex method, including timing for a runny or firmer yolk.
Prep Time1 minute
Cook Time5 minutes
Total Time6 minutes
Course: Breakfast
Cuisine: American
Servings: 1 serving
Author: Yumna Jawad

Equipment

Ingredients

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

Instructions

  • 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.

Video

Notes

My Top Tip: I know I mentioned fresh eggs a lot in this post, but it really is the biggest thing. The fresher the egg, the better the white holds around the yolk.
Storage: Store poached eggs submerged in cold water in an airtight container in the fridge for up to 2 days. To reheat, place them in hot (not boiling) water just until warmed through. 
Photo Credit: Erin Jensen

Nutrition

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

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