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 into a cup. For a neater shape, tip into a fine sieve briefly to drain loose white, then return to the cup.
Look for: The thicker white stays around the yolk.
Lower into the water
Bring the cup near the surface and tip in the egg. 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 with a slotted spoon. Check the white, drain on a clean towel, and season. Return to the water if any white is still clear.
Safety: For this soft-centred preparation, use pasteurised eggs if available. The FDA recommends firm whites and yolks for the lowest risk; children, pregnant people, older adults and people with weakened immunity should choose the fully cooked option. 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
- FDA — egg safety, undercooked eggs and storage
Illustrations by Egg Atlas. They show the method; they are not photographs of a tested result.