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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
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.
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.
Thank you for showing me an easy way to poach eggs!
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!
6 minutes was too long. Next time I'll try 4 minutes.
* 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
The most-tender new vegetables are here just in time for early spring salads!
Creamy, comforting potato soups will warm you up.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make a classic brunch dish with poached eggs and hollandaise.
A big egg, sausage, pepper, and potato omelet topped with Cheddar and broiled.
See how to make spicy baked eggs for breakfast, lunch, or dinner!