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Recipe

A tight, restaurant-style poached egg with a runny yolk comes down to straining off the watery outer whites before the egg hits the water.

Classic Poached Eggs

International
1 serving (2 eggs)10 minutes
Sources: Cross-checked against Serious Eats and Food Network
Watch it made
1 serving
You’ll need
4 items · tap to check off
Make it step by step
11 steps · 4 min of timed cooking
  1. Fill a medium 3-quart saucepan with 3 inches of water and bring it to a gentle simmer over medium heat.
  2. Crack one egg into a fine-mesh strainer set over a bowl to drain away the thin, watery outer whites.
  3. Transfer the strained egg gently into a small ramekin or teacup.
  4. Repeat the straining and transfer process for the second egg into a separate ramekin.
  5. Stir the simmering water with a spoon to create a gentle, slow-moving whirlpool in the center.
  6. Lower the rim of the ramekin close to the water surface and slide the egg into the vortex.
  7. Slide the second egg into the water immediately on the opposite side of the pot.
  8. Keep heat at a bare simmer around 185°F so water never boils vigorously or breaks the whites.
  9. Cook undisturbed for 3 to 4 minutes until egg whites are completely firm but yolks stay soft.⏱ 4 min
  10. Lift each egg out carefully using a slotted spoon and blot bottom gently on paper towels.
  11. Season with flaky sea salt and black pepper, then serve warm over toasted bread or greens.
💡
Chef’s tip · Straining the raw egg through a fine-mesh sieve removes the loose whites that create messy foam, giving you a smooth, compact teardrop shape every time.
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