epicurious4.0
Perfect Poached Eggs
Impress your brunch guests—or just yourself; you deserve it—with our best recipe for poached eggs. It results in firm whites and golden runny yolks every time.
👥 4 Servings⏱️ Prep & Cook: 10 min🔥 Cook: 10 min👤 Chris Morocco📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●bowl
📝 Preparation Steps
1
Bring a large saucepan of water to a gentle simmer. Crack an egg into a fine-mesh sieve set over a medium bowl. Let watery whites run through into bowl below; carefully transfer egg to a small bowl (this helps eliminate the long, tentacle-like strands of egg white that may otherwise form, and encourages a smooth, round poached egg).
2
Stir simmering water with a slotted spoon to make a gentle vortex. Tip egg out of bowl into center of vortex and swirl water gently to help bring whites up around yolk. Repeat with 3 more eggs so there are 4 eggs total in saucepan. Cook until whites are just set but yolk is still very soft (lift out of water with a slotted spoon and gently press on yolk to check on doneness), about 2½ minutes from the time each egg hits the water. Transfer to a warm plate with slotted spoon. Season eggs with salt and pepper just before serving. Do ahead: Eggs can be poached 1 day ahead. Transfer to a bowl of ice water instead of warm plate. Cover and chill. Reheat in barely simmering water ⏱️ 1 minute before serving. Editor’s note: This recipe was originally printed in our April 2017 issue. Head this way for more of our best egg recipes →
large eggs4
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