Poached eggs are eggs that have been cooked by gently simmering them in water without their shells. The egg white firms up and sets around the yolk, creating a tender, delicate texture. Poached eggs are often served as a breakfast dish, and are commonly used in dishes such as Eggs Benedict or served on top of avocado toast. Poached eggs can also be enjoyed on their own as a simple and healthy protein source.


  • 1 large egg
  • 1-2 tbsp vinegar (optional)
  • Water for boiling


  1. Fill a large pot with water and bring it to a boil, then reduce the heat to low.
  2. Crack an egg into a small fine mesh sieve placed over a bowl. Swirl the egg in the sieve until all the liquidy egg whites have been removed. Then, place the egg in a ramekin.
  3. Stir in vinegar into the water and create a vortex by stirring the water in a circular motion.
  4. Pour the egg from the ramekin into the center of the vortex, and cook the egg for 3 minutes.
  5. Remove the egg with a slotted spoon and dab it on a paper towel to remove any excess water. Serve immediately.

Alternatively, if making the poached eggs for meal prep or ahead of time:

  1. Transfer the cooked poached egg to an ice water bath and refrigerate for a couple of days.
  2. When ready to serve, add boiling water to a bowl, then add the cold poached egg and submerge for 20-30 seconds or until warmed through.
  3. Remove the poached egg with a slotted spoon, dab dry and serve immediately.


  • Use a small fine mesh strainer to remove any liquidy egg whites.
  • Poached eggs can be stored for 4-5 days in the fridge in fresh, cold water in a sealed storage container.