Poached Eggs

Poached eggs are great over diced potatoes

Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 3 minutes
Total Time 8 minutes
Servings 1 person
Author Jackye


  • 1 large Egg As fresh as possible
  • 4 quarts Water


  1. Heat water to a boil. Season and reduce heat to a simmer. You want just a few tiny bubbles left on the bottom as bubbles will mess with the egg you are poaching.

    Poached Eggs - Simmering Water
  2. Crack your fresh egg into a ramekin and season. This is your chance to season the yolk well. Swirl the simmering water.

    Poached Eggs - Swirl the Water
  3. Swirling water is ready to add the egg

    Poached Eggs - Swirling Water Ready For Egg
  4. Gently add the egg to the swirling water; whites first, then yolk last.

    Poached Eggs - Egg Gently Placed in Pot With Ramekin
  5. Do not stir again. The whites will swirl around the yolk.

    Poached Eggs - Egg Whites Swirl Around Yolk
  6. Cook the egg for 3 minutes.

    Poached Eggs - Egg Whites Continue to Cook
  7. Remove with slotted spoon to paper towel.

    Poached Eggs - Dry the Egg on Paper Towel
  8. Season egg with salt and pepper to taste.

    Poached Eggs - Season Egg to Taste
  9. Add on top of a potato hash or as part of an eggs Benedict.

    Poached Eggs - Add Eggs to Hash