How To Poach An Egg & Three Ways to Serve Them

How To Poach An Egg & Three Ways to Serve Them — We’re helping you out with kitchen basics. One Cooking 101 post at a time! Next up, how to poach an egg & three ways to serve them…

how to make a poached egg and three ways to serve them | sugar & cloth

I know we’ve discussed this before. But outside of cookies, brownies, all things sugar related in general… and maybe cereal, my basic kitchen knowledge is pretty scarce.

To help cure my cooking 101 woes (and hopefully yours, too!), we teamed up with Morgan of The Foodie Chef again.

And this time she’s teaching us her tricks on how to poached an egg and three ways to serve them. It’s seriously more than just dropping an egg into water.

Needless to say, Jared and I ate lunch REALLY well in the studio when it came to this kitchen lesson…

how to make a poached egg and three ways to serve them | sugar & cloth

Ingredients Needed To Poach An Egg

  • Fresh eggs — The fresher the eggs, the firmer the egg whites will be.
  • Water
  • Vinegar
  • Salt and pepper — For seasoning

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Basic Poached Eggs | How To Poach An Egg

To make the perfect poached egg, Morgan has a little trick swirling the water. It also makes for cooking eggs twice the fun in my opinion!

1 — Add one to two tablespoons of vinegar to your water. Heat it to about 260 degrees or set on low/med for several minutes.

2 — Use the end of a cooking utensil to make a circular motion in the middle of the water until it has a good swirl to it.

3 — Quickly crack the egg and drop the egg into the poaching water. The swirling motion helps set the egg a bit easier than it would into just still water.

4 — Let it cook for about 3 minutes or until the eggs whites are full cooked but the yolk is still a little giggly inside. We set the timer so we don’t lose track of time.

5 — Turn off the heat. Lift the egg out of the hot water with a slotted spoon and drain on a paper towel.

Finally, add to your perfect poached egg to your dish or entree!

If you need to poach another egg, make sure to simmer them gently in the water at the right temperature. You don’t want the water to get too hot which will break the eggs.

If you’re worried about not cracking the egg right or having egg shells fall in the pan, you can first crack the egg in a ramekin or small bowl and then sliding it into the simmered water.

how to make a poached egg and three ways to serve them | sugar & cloth

Three Ways to Serve Poached Eggs

Eggs are a great way to add protein to your breakfast, lunch or dinner. Obviously, Eggs Benedict are the classic poached eggs dish but there are plenty of other ways serve poached eggs!

Poached eggs are a great way to add a little umph to a dill orzo salad when you’re opting to skip adding meat.

I think this recipe was one of my favorites that we tried out in the studio!

how to make a poached egg and three ways to serve them | sugar & cloth

It’s also a quick and easy way to add a little flavor and moisture to avocado toast with tomato.

Or garnish a homemade salad with grilled chicken with a poached egg.

how to make a poached egg and three ways to serve them | sugar & cloth

More Egg Recipes

Do you all have any favorite dishes that you add poached eggs to? I’ll be honest and admit that I’ve literally never made a poached egg before today!

How terrible is that?! Don’t tell my Grandma…

You can catch our first post with Morgan in our Top 10 Spices To Always Have In Your Kitchen post!

Here are some of our favorite recipes from the archives that would also go well with a poached egg —

photo of how to poach an egg by top Houston lifestyle blogger Ashley Rose of Sugar & Cloth

How To Poach An Egg

how to make a poached egg and three ways to serve them | sugar & cloth

How To Poach An Egg

Print Recipe
5 from 2 votes
Helping you out with kitchen basics Cooking 101 how to poach an egg!
Total Time10 mins
Course Bites
Cuisine American

Equipment

  • Sauce pan
  • Slotted spoon

Ingredients

  • 1 Fresh egg
  • 1-2 cup water
  • 1-2 tbsp vinegar
  • Salt and pepper for seasoning

Nutrition

Calories: 66kcal | Carbohydrates: 1g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 164mg | Sodium: 75mg | Potassium: 61mg | Sugar: 1g | Vitamin A: 238IU | Calcium: 25mg | Iron: 1mg
Servings: 1
Calories: 66kcal

Notes

  • If you need to poach another egg, make sure to simmer them gently in the water at the right temperature. You don't want the water to get too hot which will break the eggs.
  • If you're worried about not cracking the egg right or having egg shells fall in the pan, you can first crack the egg in a ramekin or small bowl and then sliding it into the simmered water.

Instructions

  • Add one to two tablespoons of vinegar to your water. Heat it to about 260 degrees or set on low/med for several minutes.
  • Use the end of a cooking utensil to make a circular motion in the middle of the water until it has a good swirl to it.
  • Quickly crack the egg and drop the egg into the poaching water. The swirling motion helps set the egg a bit easier than it would into just still water.
  • Let it cook for about 3 minutes or until the eggs whites are full cooked but the yolk is still a little giggly inside. We set the timer so we don’t lose track of time.
  • Turn off the heat. Lift the egg out of the hot water with a slotted spoon and drain on a paper towel.
KEYWORD: breakfast, dinner, eggs, lunch, poached eggs

13 thoughts on “How To Poach An Egg & Three Ways to Serve Them”

  1. I love poached eggs on top of soft polenta or grits, sauteed greens, and a bit of turkey bacon. It makes a great brunch!

    Reply
  2. Yes! Poached eggs. I am thinking about learning how to do them in the microwave for my series on lunch at work! Great ideas.

    Reply
  3. I absolutely love poached eggs – but I can’t always get them right, my timing isn’t always great as I sometimes find some of the white around the yolk isn’t quite set – and you can’t test it until it’s cut open and then too late. So I don’t eat them often as I feel like they’re quite risky!

    Reply
  4. Yum! Poached eggs are one of my favourites, can’t wait to try these out!! I can’t believe I have never thought of trying poached eggs with rice before.

    Reply
  5. my favourite lunch dish is sauteed brussels sprouts, with crispy crumbled bacon, pomegranate seeds, sourdough croutons, and a poached egg.

    Reply

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