Poached Eggs, Digi Product Reviews

Follow this simple method and learn how to make Poached Eggs with soft, runny yolks and firm whites every time! Perfect for breakfast or brunch.

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We love eggs here at Budget Bytes (hence our logo!), but out of all the ways to cook an egg, Poached Eggs are the ones I used to struggle with the most. And let me tell you, I tried ALL the tips and tricks out there before discovering this simple, easy-to-follow method for the BEST poached eggs every time. Now, my eggs always come out perfectly poached with a soft, runny yolk and firm white in a matter of minutes. It’s a no-mess, no-fuss technique that anyone can master—I promise!

Eggs are one of the easiest, cheapest, and nutrient-dense foods you can add to your plate. It doesn’t matter if I scramble, fry, or boil them soft or hard; eggs are one of my favorite ways to add protein to any meal for pennies. And now I’ve added poaching them to that list, I can easily make my family a restaurant-worthy breakfast or brunch without leaving our house!

Here’s what you’ll need to make a delicious poached egg with a luscious, runny yolk and firm white every time:

Egg: The method I’ve shared below is perfect for cooking one egg at a time. I recommend using the freshest egg possible because the fresher it is, the tighter the whites will be. This means it’ll hold its shape better in the water (reducing the chance of those stringy white wisps in the pot!) and will look nicer when plated.
White Vinegar: I’ve tested every possible tip for poaching eggs, and I find that adding a splash of white vinegar to the pot really helps the whites set. And don’t worry, your egg won’t taste like vinegar. The amount used is minimal, and it’s just enough to help it hold its shape.

How Long to Cook Poached Eggs

Timing is something that can vary depending on personal preference and how thick or runny you want your yolk to be. I found anywhere between 3:30 seconds to 4 minutes was the perfect amount of time to poach one large egg. This cooked the whites perfectly while still leaving the yolk runny! Make sure to set a timer somewhere so you can remove your egg promptly to keep it from overcooking.

When I say lots of testing was done in order to get the perfect poached eggs recipe, I’m not joking! Here are a few of my top tips:

Some people suggest cracking the egg in a fine mesh sieve in order to remove some of the excess, loose whites before poaching the egg. After testing, I found this step to be unnecessary and actually removed too much of the egg whites. Using all of the whites helps cover the entire yolk during cooking.
I found that using just a little bit of vinegar and making a vortex in the simmering (not boiling) water helps keep the egg whites together. This combination is my secret to the best poached eggs, so I highly recommend doing both.
I also tested poaching the egg in a medium pot versus a deep skillet or sauté pan. The sauté pan produced a flatter poached egg and not quite as round as the pot. I would recommend using a deep pot for the best results.