This post may contain affiliate links. Read my .
Whether it’s for weekend eggs Benedict or every day avocado toast, this is the foolproof way to make poached eggs on the stove top, in the oven, microwave or the Instant Pot.
In This Post
No technique shows off an egg’s rustic elegance as much as the humble poach. Just as delicious atop a slice of buttered toast as they are nestled in a bed of fancy French frisée with lardons, the poached egg is one of the most versatile ingredients you’ll nearly always have in your kitchen.
But the poached egg is far from being a show off. So long as the yolks are creamy and the whites set soft, poached eggs don’t have to look perfect to taste perfectly delicious.
The Best Way to Poach Eggs
A perfect protein, poached eggs have wiggled their way into every meal of the day. But unlike scrambled, hard boiled, or even fried, poached eggs have held a mystique that can intimidate the home cook into thinking they’re just too hard to cook.
Happily, that is 100% not the case.
Poached eggs are totally easy to cook:
- on the stove top foran easy breezybrunch
- in the microwave for a fast weekday breakfast
- in the oven to makea bunch forhands off for a crowd
- in the Instant Pot for meal prep through the week
Here’s how.
Tips for Poached Egg Success
Use fresh eggs for poached eggs. Older eggs whites separate and become more viscous creating more wispy whites when cooked in the water.
Strain the eggs first. Over a small bowl, crack the eggs into a fine sieve or strainer to drain off the watery part of the whites. Doing so creates less wispies as the eggs cook in the water. Then, gently pour the eggs into the water instead of cracking them into the water. This helps them hold their shape more.
Make a vortex. Or not. If you’re cooking a single egg, feel free to swiftly stir the water into a funneled vortex and gently pour the egg into the middle. The theory is the swift circular motion folds the eggs whites upon themselves. This method works for single eggs, but not if you’re cooking more than one, and after years of cooking poached eggs, we don’t bother with it anymore.
Simmer don’t boil. More importantly than creating a vortex is the temperature of your simmer. Cook your eggs in a gentle simmering pan or pot of water, not boiling, with 1 tablespoon of white or apple cider vinegar. A saucepan or skillet work equally well, so long the skillet is filled by at least 2 inches of water.
Skim the scum. As the eggs cook, use a fine sieve to skim the water of the wispy whites and foam.
What Does Vinegar Do for Poached Eggs
Adding vinegar to your poaching liquid helps firm the whites so they hold together better to form a smoother white eggy orb.
What type of vinegar works best for poached eggs? Any clear vinegar works and won’t leave the vinegar smell or taste. Add 1 tablespoon of white or cider vinegar to the water before setting it to heat.
How Long to Cook Poached Eggs
Cook the poached eggs for 2 ½ to 3 minutes or until the yolks are still jammy and soft and the whites are just set and hold together.
If using a skillet, use a slotted spoon to release the eggs from the bottom of the pan before lifting to a kitchen towel or paper towel to dab the bottom dry.
Serve immediately or transfer to an ice bath so the eggs stop cooking internally.
Don’t worry if your eggs look a little shaggy around the edges. If you’re feeling fancy, trim them with a sharp knife or scissors, or do like we do and don’t worry about it. Or, simply sauce them with a dollop of blender hollandaise, because isn’t that the best way anyway?
How to Poach Eggs Fast in the Microwave
Crack the egg into a ramekin or small microwave safe bowl with ¼ to ½ cup water depending on the size of the ramekin so the egg is covered with water. Poke the whites around the egg yolk 3 times with a sharp knife so the whites cook thoroughly. Cook on high for 1 minute in the microwave with an extra 15 seconds blasts if the egg isn’t cooked to your liking. Strain from the water.
Poach Eggs in the Oven for a Crowd
Poaching eggs in the oven is a terrific way to make a lot all at once and serve to a crowd.
Preheat the oven to 375°F. Spray a 6-tin, non-stick muffin tin with canola oil spray then crack the eggs into the tins. Poke the whites with a sharp knife 3 times around the outside of the yolk to break up the whites to set as they cook. If you want a hard cooked egg, gently pierce the egg yolk with a sharp knife. Cover with 2 tablespoons of water and bake for 8-10 minutes or until desired doneness.
How to Make Poached Eggs in the Instant Pot
Place the Instant Pot’s wire trivet in the bottom of the insert and add 1 cup of water. Spray three ramekins with cooking spray and crack an egg into each one. Turn pressure knob to the sealing position. Select the STEAM button and set time for 3 minutes. When the Instant Pot beeps, immediately release the pressure. Carefully open the lid and remove the ramekins from the insert. Use a silicone spatula to release the eggs and slide out of the ramekins.
How to Make Poached Eggs Ahead of Time
Making poached eggs for a crowd or for meal prep is easy to do when you make poached eggs up to 24 hours ahead of time. To do so, poach the eggs then immediate submerge them in ice water and refrigerate.
To reheat poached eggs, remove from the water bath and add to simmering water for 30 to 45 seconds, a few eggs at a time.
Recipes With Poached Eggs
- The BEST Traditional Eggs Benedict
- Healthy Homemade Egg McMuffin
- Salmon And Bagel Egg Benedict
- Microwave Egg And Vegetable Breakfast Sandwich
- Arugula And Prosciutto Egg Benedict
If you make this recipe, please let me know! Leave a
rating on this recipe below and leave a comment, take a photo andtag me on Instagramwith #foodiecrusheats.
5 from 18 votes
How to Make Poached Eggs
this is the foolproof way to make poached eggs on the stove top, in the oven, microwave or the Instant Pot.
Print Save
Course Breakfast
Cuisine American, French
Keyword poached eggs
Prep Time 5 minutes minutes
Cook Time 5 minutes minutes
Total Time 10 minutes minutes
Servings 2
Calories 162kcal
Ingredients
- 4 large eggs , or as many as you want to make
- 1 tablespoon white or cider vinegar
Instructions
How to Make Poached Eggs
Fill a non-stick skillet with 2-3 inches of water or a medium sauce pan with 4 inches of water with the vinegar. Bring to a gentle simmer over medium heat until bubbles form on the bottom of the pan.
Over a small bowl or ramekin, crack each egg one at a time into a fine sieve or strainer to drain off the watery part of the whites. Doing so creates less wispies as the eggs cook in the water. Slip the egg into the simmering water instead of cracking them into the water. Be sure not to crowd the pan. Use a sieve to skim the water. Cook for 2 ½ to 3 minutes or until the whites are set and the yolks are still tender. Use a slotted spoon to gently release the eggs from the bottom of the pan if sticking and remove from the water. Dab the eggs on a kitchen or paper towel and trim any rough edges or wispy whites. Serve immediately or place in an ice water bath to stop cooking.
Poached eggs can be refrigerated for 24 hours and reheated in simmering water for 45 seconds.
How to Poach Eggs in the Microwave
Crack the egg into a ramekin or small microwave safe bowl with ¼ to ½ cup water depending on the size of the ramekin so the egg is covered with water. Poke the whites around the egg yolk 3 times with a sharp knife so the whites cook thoroughly. Cook on high for 1 minute in the microwave with an extra 15 seconds blasts if the egg isn’t cooked to your liking. Strain from the water.
How to Poach Eggs in the Instant Pot
Place the Instant Pot's wire trivet in the bottom of the insert and add 1 cup of water. Spray 3-4 ramekins with cooking spray and crack an egg into each one. Turn pressure knob to the sealing position. Select the STEAM button and set time for 3 minutes. When the Instant Pot beeps, immediately release the pressure. Carefully open the lid and remove the ramekins from the insert. Use a silicone spatula to release the eggs and slide out of the ramekins.
How to Make Poached Eggs in the Oven
Preheat the oven to 375°F. Spray a 6-tin, non-stick muffin tin with canola oil spray then crack the eggs into the tins. Poke the whites with a sharp knife 3 times around the outside of the yolk to break up the whites to set as they cook. If you want a hard cooked egg, gently pierce the egg yolk with a sharp knife. Cover with 2 tablespoons of water and bake for 8-10 minutes or until desired doneness.
Notes
Poached eggs can be made ahead, placed in an ice water bath and refrigerated for 24 hours. To reheat, add to simmering water for 30-45 seconds before serving.
Nutrition
Calories: 162kcal | Carbohydrates: 1g | Protein: 14g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 422mg | Sodium: 161mg | Potassium: 156mg | Sugar: 1g | Vitamin A: 612IU | Calcium: 64mg | Iron: 2mg
More Egg Breakfasts to Love
- Avocado Toast With Tomato And Hard Boiled Egg
- Scrambled Egg And Roasted Asparagus Toasts
- Bacon Egg And Cheese Biscuit Sandwiches
- Curried Egg Salad Sandwich Recipe
- Baked Eggs In Stuffed Peppers
We send good emails.Subscribe to FoodieCrushand have each post plus exclusive content only for our subscribers delivered straight to your e-mail box.
Follow me onInstagram,Facebook,PinterestandTwitterfor more FoodieCrush inspiration.
Craving more life balance, less stress, and better health?Check out my Nourished Planner, the daily planner to help create simplicity and under-schedule your life.
As always, thank you for reading and supporting companies I partner with, which allows me to create more unique content and recipes for you. There may be affiliate links in this post of which I receive a small commission. All opinions are always my own.
