How to Poach an Egg
Updated August 15, 2026
Crack an egg into a fine-mesh strainer to drain the watery outer white, slide it into barely-simmering water (small bubbles, no rolling boil), and cook 3 minutes for a runny yolk with fully set whites. That strainer step replaces every whirlpool and vinegar trick.
The strainer is the whole secret
The stringy wisps that make poached eggs look like ghosts come from the thin, watery layer of white that surrounds the firm inner white. Thirty seconds in a strainer drains it off, and what's left sets into a clean teardrop on its own. Vinegar and vortexes are compensations for skipping this step — a teaspoon of vinegar in the water still speeds setting slightly, but it's optional, and a tablespoon makes the egg taste pickled.
Water temperature and batches
You want 180–190°F: bubbles forming on the pot bottom and barely breaking the surface. A rolling boil rips the egg apart; still water lets it sink and stick. Slide eggs in from a small cup, poach up to four at a time, and lift with a slotted spoon onto a towel. For a crowd: poach ahead, hold in ice water up to a day, and rewarm 60 seconds in hot water — restaurant standard practice.
Quick answers
- How long does a poached egg take?
- 3 minutes in barely-simmering water for set whites and a runny yolk; 4 for a jammier center.
- Do I need vinegar to poach an egg?
- No — straining the loose white does more than vinegar ever did. A small splash is harmless insurance if you like.
- Can I poach eggs ahead for a group?
- Yes: poach slightly under, hold in ice water (up to a day, refrigerated), and rewarm a minute in hot water before serving.