The Best Classic Poached Egg Recipe in a Saucepan

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  • 2Servings
  • 3 mPrep Time
  • 4 mCook Time
  • 7 mReady In
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Chicken eggs can be cooked in any way: fry, boil. But the poached egg recipe is considered the most useful and fastest in cooking.

A poached egg is considered an ideal option for breakfast or a simple quick snack. This name was given to the dish by the French. And all because of the cooking technique: an egg without a shell is cooked in almost no boiling water. This method is called poaching.

Eggs must be fresh. This recipe details and shows how to prepare the dish.


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Step by step method

  • Step 1

    We prepare the necessary products.

  • Step 2

    Carefully break the egg into the bowl, while maintaining the integrity of the yolk.

  • Step 3

    Pour water into a saucepan and bring it to a boil.

  • Step 4

    When the water boils, add salt to taste and reduce the heat to a minimum.

  • Step 5

    Then we bring the container with the egg as close to the water as possible. In one motion, we tip the contents into the pan.

  • Step 6

    Cook for 3.5 to 5 minutes.

  • Step 7

    We take the poached egg out of the water and place it on a paper towel for a couple of seconds to remove excess liquid.

  • Step 8

    Readiness can be checked by lightly pressing the yolk with your fingers: if it is slightly springy, the dish is ready. If the yolk is hard, then it is a little overcooked. You can serve such yummy either separately on a plate with vegetables, or as part of a sandwich.

Tips & variations

  • Poached eggs are the basis for preparing various dishes. You can make sandwiches for breakfast. Many cooks also add poached eggs to soups and broths, to numerous salads.

  • How long you leave the egg in hot water determines the density of the yolk. So, if you boil an egg for about 3 minutes, the yolk will turn out to be creamy, if about 5 minutes - more dense. And if you leave it in water for more than 7 minutes, you will get a hard-boiled egg.

  • Choose the largest and freshest eggs. So your dish will turn out not only satisfying, but also beautiful.

  • In addition to salt, be sure to add a few teaspoons of vinegar to the water in which you are going to boil the eggs. It helps egg white coagulation, that is, it provides the most important thing in this dish - the egg white is better wrapped around the yolk.

  • Please note that the water should not boil too much. This can damage the yolk. Add the egg to the water as soon as you see the water begin to boil.

  • Before adding the egg to the water, be sure to stir it with a whisk. Stir in such a way that a funnel forms in the middle. The egg must be lowered into this funnel. Thanks to its movement, the egg white will envelop the yolk.

Comments (4)

  • John

    Great recipe! Everything is clear and explained in detail how and what to do. This dish is good for breakfast. I will use this recipe every day. I advise everyone. Thanks again to the author for such a detailed explanation!

  • Jessica

    Eggs for breakfast are very healthy. Helps to stay full, I noticed that in this recipe, excess water is removed from the egg. Now I will take note. Thanks!

  • victoria

    a good recipe, everything is very clearly explained. I will try to use this recipe every day!

  • Aziza

    Cool recipe!I didn’t know that it was possible to cook eggs like that, usually I fried or boiled.Tomorrow I will cook for children for breakfast

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