Last updated on December 15th, 2018
Poached eggs are delicate, elegant, and yes — easy to make! You can even make them in advance, as I sometimes do, and then reheat them as needed. I use Julia Child’s no-fail poaching technique:
I hope this video was helpful to you. Thank you for keeping me company in the kitchen!
Here’s the Amazon link to the egg-piercing gadget I used in the video: Fox Run Egg Piercer.
And here, in case you need it, is the poaching method in printable format:
I use Julia Child's tried-and-true method for perfectly-poached eggs.
Ingredients
- 1 or more large eggs from free-range chickens
- A generous tablespoon of white vinegar
Instructions
- Using a clean push-pin or a proper egg-piercing gadget, pierce a small hole in the broad end of each egg. Put the eggs in a bowl, and cover them with hot tap water. If the water immediately turns cold because the eggs were cold, pour off and add more hot water. Let the eggs soak for at least 5 minutes. (The heat from the water will partially "set" the eggs, so the white and yoke won't separate during poaching.)
- In a skillet, bring 1 inch of water and a splash of white vinegar to a bare simmer. One at a time, break each egg into a custard cup or saucer, then gently insert each egg into the barely-simmering water. Poach the eggs until whites are set and yolks are softly covered with a white film -- 3-5 minutes. Retrieve the eggs with a slotted spoon or spatula, and drain on a kitchen towel.
MAKE-AHEAD NOTE: After poaching, gently slip the eggs into a bowl of cold water. Store the eggs uncovered in the refrigerator for up to 2 days. To reheat, simply put the eggs in a bowl of hot tap water for 1 minute.
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Amy says
I hate to say this, but a few months ago I bought a dedicated egg poaching device – it’s a little skillet with little cups that sit on top of the simmering water. I don’t usually buy gadgets that only serve one purpose but darned if I don’t love and use that poacher a couple of times per week! I *love* your make-ahead idea!
Kevin Lee Jacobs says
Hi Amy – I bought that same “egg poacher” skillet several years ago. Eggs cooked in the little cups are nicely shaped, but they are not actually poached — they are steamed. Steamed eggs are definitely delicious.
Isabelle Carlton. says
Thank you Kevin for how to on poached eggs. I also bought one of those poached /steamed egg contraption. But I love your method with the egg piercing. Love all your receipes. Favorites are : molasses cookies and old time homage ketchup!
badger gardener says
I have been intimidated by poached eggs but once again you make things manageable, so I will give this a try. I love poached eggs.
Kevin Lee Jacobs says
Hi Isabelle – I’m so glad you tried — and liked — the Molasses Cookies and the Homemade Ketchup. Music to my ears.
Hi badger gardener – Do give this poaching method a try! The preliminary hot water bath of the pierced eggs insures the whites and yolks stay together during poaching.
Julie R says
I am wondering what is the purpose for putting white vinegar into the water for poaching the eggs ? And by putting vinegar into the cooking water, does that give the eggs a vinegar flavor ? I have never tried this way of cooking eggs, so I learned something new.
Kevin Lee Jacobs says
Hi Julie R – Good question! Vinegar makes the whites firm up rapidly so they don’t spread out during poaching. (The small amount of vinegar won’t be detectable on the finished eggs.)
Chris says
How long should we keep the eggs in the hot water?
Kevin Lee Jacobs says
Hi Chris – Let the pierced eggs sit in hot water for at least 5 minutes. If the water immediately cools because the eggs were cold from the fridge, just pour it off and replace with more hot water. The goal here is to partially “set” the eggs.
LeeAnne Bloye says
Hi Kevin,
I LOVE poached eggs and finally got brave enough to give this a try (and because I found the right kind of “spoon” at Ikea).
Wow! It worked JUST like you said! ✩✩✩✩✩
I didn’t taste any vinegar. One of the yolks broke but it was totally undetectable in the finished egg. Thank you so much for posting and videoing the process. You have brought hope for this hopeless one in the kitchen.
Kevin Lee Jacobs says
Hi LeeAnne – I’m so glad this method worked out well for you. Thanks for posting!