THE RECIPE JOURNAL · Brunch
Chef John’s Classic Poached Eggs
Poached eggs are a simple yet elegant breakfast favorite that anyone can master with a little practice. This easy method will help you achieve perfectly tender whites and rich, runny yolks every time.
FROM THE KITCHEN • Chef John’s Classic Poached Eggs
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by filling a bowl with ice water and set it aside. Next, pour cold water into a saucepan, add a splash of vinegar and a pinch of salt, then bring it to a gentle simmer over medium heat. Once it’s simmering, turn the heat down to low so it stays just barely bubbling. Crack each egg into its own small dish or ramekin. Carefully slide each egg from the ramekin into the simmering water, getting it as close to the surface as you can. Let the egg white firm up for a minute or two, then gently nudge the egg with a silicone spatula to make sure it’s not sticking to the bottom. Cook the eggs until the whites are set but the yolks are still soft, around 6 minutes. Use a slotted spoon to lift the eggs out and immediately transfer them to the ice water bath to stop them from cooking further. When you’re ready to serve, warm the eggs briefly in gently simmering water for a minute or two, then drain any excess water by tapping the spoon on a paper towel before plating.
Why you’ll love it
Poached eggs are a simple yet elegant way to enjoy eggs. They have a delicate texture and rich flavor without added fat. This method highlights the natural taste of eggs and can be used in many dishes.
How to serve
Serve poached eggs on toasted bread or English muffins for a classic breakfast. They also pair well with sautéed greens, avocado slices, or smoked salmon. Drizzle with hollandaise or a sprinkle of fresh herbs for extra flavor.
Storage & leftovers
Poached eggs are best enjoyed immediately but can be stored in cold water in the fridge for up to 24 hours. Reheat gently in warm water before serving to keep them tender and avoid overcooking.
