Poached eggs

breakfast brunch dinner high protein lunch

Delicate poached eggs with a tender white and a soft, creamy center.

March 3, 2026

10 min Cooking time

146.0 kcal

13.0g protein

1.0g carbs

0.4g sugars

10.0g fat

3.0g sat. fat

Total: g

Fill a saucepan 2/3 full with water. Bring it to a simmer until you see small bubbles rising to the surface.
Crack eggs (straight from the fridge) into the glass measuring cup.
Once the water is simmering, reduce the heat to low. Using a spoon, create a steady whirlpool in the water.
Bring the cup close to the water’s surface, gently tilt it, and slide the eggs one by one into the center of the vortex.
Let them cook for about 3 minutes for a soft, creamy yolk, or 4-5 minutes for a gently set one.
Use a slotted spoon to carefully remove the poached egg, touching the bottom of the slotted spoon to the rim of the pot to drain any excess water before transferring the egg to the plate.
Serve immediately with your favorite sides.
Storing.
At room temperature: store for up to 2 hours. For the best texture, serving immediately is recommended
In the fridge: After poaching to your desired consistency, immediately plunge the eggs into an ice bath to stop the cooking process. Store them submerged in a container of cold water for up to 2 days. To serve, reheat by placing them in simmering water for 30-60 seconds.
Freezing is not recommended; it affects the texture, making the eggs rubbery and watery once thawed.