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Perfect Poached Eggs are easy if you follow these simple steps!

Perfect Poached Eggs

Perfect poached eggs are one of my absolute favorite things on the entire planet but to be honest they are something that until now eluded me – and I think that’s the case with a lot of people! I can’t tell you how many poached egg instructional videos, and recipes, I have read and studied. And now I have finally found something that works! Cook’s Illustrated has some great how-to ideas and this is what they say to do for perfect poached eggs - and it works!
It’s best to start off with the very freshest eggs possible and I happened to have four that a neighbor brought me yesterday, so fresher than that you can’t get!
Course Breakfast, Side Dish
Cuisine international
Keyword eggs, poached eggs
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 4
Calories 64kcal


  • crockpot or a super heavy-bottomed pot like Le Creuset
  • Fine meshed tea strainer
  • Slotted spoon
  • Small measuring cup with spout


  • 4 eggs
  • 1 tablespoon Vinegar, white
  • 1 teaspoon Salt


  • Put 6 cups of water in the pot and bring it to a boil.
  • Set aside 1 tablespoon of white vinegar and 1 teaspoon of salt.
  • Gently crack the eggs into a fine mesh strainer so the most liquidy part of the egg whites strain through.
  • It’s best to strain each egg individually. Small tea strainers work perfectly for this.
  • Next very gently slip each egg into a liquid measuring cup with a spout, or a small bowl.
  • Once the water is boiling stir in the salt and vinegar and remove the pot from the heat.
  • With the measuring cup or bowl right at the level of the water pour in one egg, then the next egg in a different spot, then the next and the next.
  • Cover the pot and set your timer for three minutes. No stirring necessary.
  • Open the pot and if all the egg whites seem to be white and firm use a slotted spoon to remove the eggs, one at a time, and place in cold water.
  • if the egg whites are not yet solid and set cover the pot for another 30 seconds. Keep checking every 30 seconds until the egg whites are solid.
  • You can either use the eggs immediately or remove from the cold water with a slotted spoon and store covered in the refrigerator for up to three days. When you’re ready to use an egg just place it in a bowl of hot water for a minute and a half to warm it up.


Serving: 1egg | Calories: 64kcal | Carbohydrates: 1g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 164mg | Sodium: 644mg | Potassium: 61mg | Sugar: 1g | Vitamin A: 238IU | Calcium: 25mg | Iron: 1mg