Chef John's Poached Eggs

Chef John's Poached Eggs

10
Chef John 22179

"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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Ingredients

25 m servings 72 cals
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Original recipe yields 2 servings

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Nutrition

  • Calories:
  • 72 kcal
  • 4%
  • Fat:
  • 5 g
  • 8%
  • Carbs:
  • 0.6g
  • < 1%
  • Protein:
  • 6.3 g
  • 13%
  • Cholesterol:
  • 186 mg
  • 62%
  • Sodium:
  • 652 mg
  • 26%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Fill a bowl with ice water.
  2. Fill a saucepan with cold water and place over medium heat; stir in vinegar and salt. Bring to a gentle, slow simmer and reduce heat to low.
  3. Break each egg into a separate small ramekin; place a ramekin close to the surface of the water and gently pour egg into the simmering water. Let egg white set for a minute or two and use a silicone spatula to gently lift egg from the bottom of the pan to prevent sticking. Cook until white is firm and yolk is runny, about 6 minutes.
  4. Lift poached egg from water using a slotted spoon and transfer gently to bowl of ice water to stop the cooking process. Reheat eggs for 1 1/2 to 2 minutes in very gently simmering water and remove with a slotted spoon. Tap bottom of slotted spoon containing egg on a dry paper towel to remove any excess water before serving.

Footnotes

  • Cook's Notes:
  • Poached eggs in ice water can be refrigerated overnight if desired; just reheat before serving.
  • To reheat poached eggs, bring a pan of water to a bare simmer and slide eggs into simmering water until warmed through, 1 1/2 to 2 minutes. Remove with a slotted spoon; tap bottom of spoon on a dry towel before serving.

Reviews

10
  1. 12 Ratings

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Most helpful positive review

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 cooki...

Most helpful critical review

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.

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 cooki...

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 kno...

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 onl...

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. ...

Thank you for showing me an easy way to poach eggs!

6 minutes was too long. Next time I'll try 4 minutes.

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 ...

Love Chef John's videos but this 6 min egg was almost hard. Next time I'll do 4 min. Mind you it was still yummy on my toasted semolina bread!