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Recipe details
Basic Poached Eggs
Simple poached eggs cooked gently in water until the whites set and the yolks begin to thicken.
≈ 0 kcal/100 g · ≈ 0 kcal/serving
10 minEasyAmerican
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
cold large eggs2 pcs
water1,500 ml
salt0.5 g
black pepper0.1 g
Cookware and utensils
large saucepan or deep skillet
custard cup or saucer
slotted spoon
paper towels
Directions
01
Heat the water to a boil.
Products
water — 1,500 ml
Action
Heat
Time
5 min
Temperature
100°C/212°F
02
Adjust the heat to maintain a gentle simmer.
Products
water — 1,500 ml
Action
Adjust
Time
1 min
Temperature
gentle simmer, about 85–95°C/185–203°F
03
Break one egg into the cup or saucer.
Products
cold large eggs — 2 pcs
Action
Break
Time
1 min
Temperature
no heat
04
Slip the egg into the simmering water.
Products
cold large eggs — 2 pcs
Action
Slip
Time
1 min
Temperature
85–95°C/185–203°F
05
Poach the eggs until the whites are set and the yolks begin to thicken.
Products
cold large eggs — 2 pcs
Action
Poach
Time
4 min
Temperature
gentle simmer, about 85–95°C/185–203°F
06
Lift the eggs from the water with the slotted spoon.
Products
cold large eggs — 2 pcs
Action
Lift
Time
1 min
Temperature
no heat
07
Drain the eggs on the spoon or paper towels.
Products
cold large eggs — 2 pcs
Action
Drain
Time
1 min
Temperature
no heat
08
Sprinkle the eggs with salt and pepper.
Products
salt — 0.5 g; black pepper — 0.1 g
Action
Sprinkle
Time
1 min
Temperature
no heat
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