Poached
A soft egg gathered into a tender white, without its shell.
Everyday technique · Runny, Tender · Easy · Researched
- Prep
- 5 min
- Cook
- 4 min
- Serves
- 1
Wide saucepan · Small cup · Slotted spoon · Fine sieve, optional
Ingredients
- 1 fresh large egg, refrigerated
- 1 tsp white vinegar, optional
- Water for the pan
- A pinch of salt, to serve
Method
Heat the water
Fill a wide pan with about 7 cm water. Bring to a simmer, then reduce the heat until only small bubbles rise. Add vinegar if using.
Look for: The surface is calm, not rolling.
Prepare the egg
Crack the egg into a cup. For a neater shape, tip it into a fine sieve over a bowl and swirl for a few seconds: the thin, watery white drains away and the firm white stays round the yolk. Tip it back into the cup.
Look for: The thicker white stays around the yolk.
Lower into the water
Hold the cup so its lip almost touches the water, then tip the egg in gently. Leave it undisturbed for 3–4 minutes. A whirlpool is optional for one egg and unsuitable for a crowded pan.
Look for: The white gathers and turns opaque.
Lift and drain
Lift the egg out with a slotted spoon and press the white gently with a fingertip: it should feel set, with a soft yolk beneath. Return it to the water if any white is still clear. Drain on a clean towel and season.
Safety: For this soft-centred preparation, use pasteurised eggs if available. Firm whites and yolks carry the lowest risk. Children, pregnant people, older adults and people with weakened immunity should choose the fully cooked option unless local guidance says otherwise. Colour and texture do not prove that an egg is safe.
Look for: The white feels set around a soft centre.
Equipment & heat
Equipment & heat
Induction, gas and electric all work. Bring the water to the stated state, then reduce the heat to maintain it. Start timing when the eggs go in; a larger pan, higher altitude or extra-cold eggs may need adjustment. A rolling boil is not a shortcut.
Nonstick: No frying pan needed. Use a saucepan deep enough for 7 cm water.
Troubleshooting
Troubleshooting
Wispy trails come from watery whites or agitated water. Use a fresh egg, strain loose white, and lower the heat.
About this version
About this version
This is a single-egg poach. Add eggs separately with space around each when cooking more than one.
Unless stated otherwise, use large chicken eggs, approximately 60 g in the shell, refrigerated. Timings are starting points: use the visual checkpoints and any stated temperature check.
Sources
This guide was written from the references below. Egg Atlas has not kitchen-tested it.
- J. Kenji López-Alt — poaching eggs and straining loose white
- American Egg Board — cooking school
- BLV (Swiss FSVO) — food hygiene at home
- FDA — what you need to know about egg safety
Illustrations by Egg Atlas. They show the method; they are not photographs of a tested result.