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Perfect Poached Eggs

Perfect Poached Eggs

Serves: 2

Hands On Time: 

Total Time: 


2 tablespoons white vinegar
4 large eggs


Heat 2 to 3 inches of water in a large saucepan until the water reaches 190 degrees and small bubbles are continually breaking the surface of the water. The water should be almost, but not quite, boiling. Line a plate with a fine kitchen towel.

Crack each egg into its own individual tea cup or ramekin.

Add the vinegar to the water and stir in a circular motion to create a vortex. Gently pour two eggs into the vortex and poach until the whites have set and yolks are still runny, about 4 minutes. With a slotted spoon, remove the eggs from the water and transfer to the prepared plate. Repeat with the remaining eggs and serve.

About the recipe

Properly poached eggs can be an integral part of breakfast dishes, salads, soups or entrees, but they can be a bit tricky to pull off. Here's our guide to making your very best.

Adding vinegar with high acidity — plain white distilled vinegar works best — helps the whites set at a lower temperature while keeping the yolks runny. When you’re ready to add the eggs to the water, use a spoon to create a vortex to help the eggs maintain their perfect shape. Most importantly, do not over-crowd the pot. To make ahead, place poached eggs in an ice bath then store in the fridge until ready to serve. To reheat, place poached eggs in hot water for a minute. The yolk of the poached egg will remain runny when broken.