Recipe by Chef John
"Here's a new and improved version of our poached egg method. Nothing too complicated here; we pretty much poach eggs like everybody else, except we've got a little step in the middle that makes it easier if you're doing this for a larger group."
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eggs, as fresh as possible
I love poached eggs, firm white and runny yolk. The grandkids call them 'Dip Eggs' because they like to dip toast into the runny yolk. I am giving these 4 stars instead of 5 because the cooking time of 6 minutes is too long, especially if you are going to be re-heating these, as suggested for poached eggs for a crowd. 3 - 4 minutes is usually perfect. The picture I added to this recipe shows the egg poached for 5 minutes and served immediately, not re-heated, most of the yolk is fully cooked. If you use a slotted spoon and gently lift the egg up and give it a little jiggle you will be able to see if the white is fully set while the yolk will still jiggle. Another tip - if you stir the water in a circular motion and drop the egg into the vortex (center) of the swirling water, the white of the egg will wrap around the yolk and make a pretty little package. You don't have to use champagne vinegar, any vinegar will do and if you don't have vinegar - that is OK too. Really fresh eggs are best for poaching so if you are doing poached eggs for a crowd it pays to plan to get very fresh eggs.
This was my first time making poached eggs, so I followed the recipe and 6 minutes is way too long. The eggs were not runny at all. I was very disappointed.
Great tips especially how to do more than two for a crowd. I always wondered how restaurants did it. Either that or they have a pro doing hundreds of poached eggs for Sunday brunch. Now we know the secret. I love that Chef John isn't too fussy and will show what happens if you don't use the freshest eggs. And keep an eye on the eggs, 5-6 minutes is the max, it's like cooking bacon, it doesn't take more than a few seconds to overcook.
I love Chef John's videos...always informative AND entertaining! I poached my egg for 5 minutes and the yolk was a little too firm for me. But that's an easy solve. Next time I will cook for only 3-4 minutes. The demonstrated process works great.
Very good technique. I watched the video and touched the egg rather than timing it. Like others said, 6 minutes was a tad long, so just keep an eye on them. I also made a whirlpool and dropped the egg in the center as I've seen in other videos. It worked like a charm and it was my first time making these. They were perfect on my eggs benedict!
I have used this recipe for years but sometimes I use dill pickle juice. It gives the eggs a little different flavor. As the others have already said 6 minutes is too long, 4 is about right. Also if you put a bit of salsa and sour cream on them they are great served with a heated tortilla.
6 minutes was too long. Next time I'll try 4 minutes.
Thank you for showing me an easy way to poach eggs!
* Percent Daily Values are based on a 2,000 calorie diet.
Chef John's Poached Eggs
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 45
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