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how to make a poached egg and three ways to serve them | sugar & cloth
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5 from 2 votes

How To Poach An Egg

Helping you out with kitchen basics Cooking 101 how to poach an egg!
Total Time10 mins
Course: Bites
Cuisine: American
Keyword: breakfast, dinner, eggs, lunch, poached eggs
Servings: 1
Calories: 66kcal


  • Sauce pan
  • Slotted spoon


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


  • 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.


  • 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.


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