Poached Eggs

Poached eggs are great over diced potatoes
Prep Time 5 mins
Cook Time 3 mins
Total Time 8 mins
Course Breakfast
Cuisine American
Servings 1 person


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


  • 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
  • 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
  • Swirling water is ready to add the egg
    Poached Eggs - Swirling Water Ready For Egg
  • Gently add the egg to the swirling water; whites first, then yolk last.
    Poached Eggs - Egg Gently Placed in Pot With Ramekin
  • Do not stir again. The whites will swirl around the yolk.
    Poached Eggs - Egg Whites Swirl Around Yolk
  • Cook the egg for 3 minutes.
    Poached Eggs - Egg Whites Continue to Cook
  • Remove with slotted spoon to paper towel.
    Poached Eggs - Dry the Egg on Paper Towel
  • Season egg with salt and pepper to taste.
    Poached Eggs - Season Egg to Taste
  • Add on top of a potato hash or as part of an eggs Benedict.
    Poached Eggs - Add Eggs to Hash