Perfect Poached Eggs With Runny Yolks

Quick Recipe Version (TL;DR)

• Yield: 2 servings (4 poached eggs)
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes

Quick Ingredients

• 4 large eggs (cold is fine)
• 2 quarts (1.9 L) water
• 1 tablespoon distilled white vinegar
• 1/4 teaspoon kosher salt (for finishing)
• 1/8 teaspoon freshly ground black pepper (for finishing)
• Optional for serving: 2 slices sourdough toast, butter, sautéed spinach, or roasted vegetables

Do This

• 1) Heat 2 quarts water + 1 tbsp vinegar to a bare simmer (190–200°F / 88–93°C).
• 2) Crack each egg into its own small bowl/ramekin.
• 3) Stir water to make a gentle whirlpool, then slide in 2 eggs.
• 4) Poach 3 minutes 30 seconds for runny yolks and set whites.
• 5) Lift out with a slotted spoon; drain on a paper towel.
• 6) Repeat with remaining 2 eggs; season with salt and pepper.
• 7) Serve immediately over toast, greens, or vegetables.

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Why You’ll Love This Recipe

• Reliable method for tender whites and a truly runny yolk.
• No special equipment required—just a skillet or saucepan and a spoon.
• Quick, protein-rich meal that feels restaurant-level at home.
• Works for breakfast, lunch, or a simple dinner over vegetables.

Grocery List

• Produce: Lemon (optional), baby spinach or vegetables for serving (optional)
• Dairy: Butter (optional, for toast)
• Pantry: Distilled white vinegar, kosher salt, black pepper, bread (optional), olive oil (optional)

Full Ingredients

For the Poached Eggs

• 4 large eggs
• 2 quarts (1.9 L) water
• 1 tablespoon distilled white vinegar
• 1/4 teaspoon kosher salt, for finishing (or to taste)
• 1/8 teaspoon freshly ground black pepper, for finishing (or to taste)

Optional Serving Ideas (Choose One)

• Toast: 2 slices sourdough bread (about 1/2-inch thick), toasted; 1 tablespoon butter
• Sautéed greens: 4 packed cups (120 g) baby spinach; 2 teaspoons olive oil; 1/8 teaspoon kosher salt
• Finishers: 1 teaspoon lemon juice (optional), pinch of red pepper flakes (optional)

Step-by-Step Instructions

Step 1: Set up your station

Fill a wide skillet or saucepan with 2 quarts (1.9 L) water. A wide pan makes it easier to slide eggs in gently and retrieve them without breaking the yolks.

Crack each egg into its own small bowl or ramekin (4 total). This makes it easy to slip the egg into the water smoothly and helps you catch any shell bits before cooking.

Step 2: Heat the water to the right temperature

Place the pan over medium heat and bring the water to a bare simmer, aiming for 190–200°F (88–93°C). You want steady wisps of steam and just a few small bubbles rising—not a rolling boil.

Stir in 1 tablespoon distilled white vinegar. The vinegar helps the egg whites set more neatly (and you won’t taste it if you keep it to this amount).

Step 3: Prepare optional toast or greens (while the water heats)

If serving with toast, toast 2 slices sourdough and spread with 1 tablespoon butter while warm.

If serving with spinach, warm 2 teaspoons olive oil in a skillet over medium heat, add 4 packed cups (120 g) baby spinach, and cook for 1–2 minutes until just wilted. Season with 1/8 teaspoon kosher salt and set aside.

Step 4: Create a gentle whirlpool

Once the water is at 190–200°F (88–93°C), use a spoon to stir the water in a circle for 5–8 seconds to create a gentle whirlpool. This swirling motion encourages the whites to wrap around the yolk for a tidier shape.

Keep the swirl gentle—aggressive stirring can tear the whites.

Step 5: Slide in the eggs (two at a time)

Lower one bowl close to the water’s surface and carefully tip in the egg, letting it slip into the center of the whirlpool. Repeat with a second egg right away.

Poaching 2 eggs at a time keeps the water temperature steadier and prevents crowding (which can cause eggs to stick together).

Step 6: Poach until whites are set and yolks are runny

Maintain the water at a bare simmer (again, 190–200°F / 88–93°C). Set a timer for 3 minutes 30 seconds for set whites and a runny yolk.

If you prefer a slightly firmer yolk, poach for 4 minutes 30 seconds. Avoid boiling—rolling bubbles can rough up the whites and overcook the yolks.

Step 7: Remove, drain, and repeat

Use a slotted spoon to lift each egg from the water. Gently blot the underside on a paper towel for 5–10 seconds to remove excess water (this keeps toast from getting soggy).

Return the water to 190–200°F (88–93°C) and repeat Steps 4–7 with the remaining 2 eggs.

Step 8: Season and serve right away

Place the poached eggs on buttered toast, sautéed greens, or warm vegetables. Season with 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper (or to taste).

If you’d like, add 1 teaspoon lemon juice or a pinch of red pepper flakes for brightness and a little heat.

Pro Tips

• Fresh eggs hold together best. Very fresh eggs have tighter whites, which means less wispy “feathering” in the water.
• Keep the water at 190–200°F (88–93°C). Too hot and the whites shred; too cool and the eggs spread before setting.
• Vinegar helps, but don’t overdo it. Stick to 1 tablespoon per 2 quarts for clean-looking eggs without a sharp flavor.
• Use a wide pan and don’t crowd. Poach 2 eggs at a time for consistent results.
• Trim for a neat look (optional). If there are thin wisps of white, you can snip them off with kitchen scissors after poaching.

Variations

• Poached eggs over roasted vegetables: Serve over warm roasted asparagus, broccoli, or sweet potatoes; finish with salt, pepper, and lemon.
• Garlic-chili greens: Sauté spinach with 1 small garlic clove (minced) and a pinch of red pepper flakes for extra flavor.
• Thicker “jammy” yolk: Poach for 4 minutes 30 seconds instead of 3:30 for a slightly set (but still soft) center.

Storage & Make-Ahead

Poached eggs are best fresh, but you can make them ahead for quick breakfasts. Transfer freshly poached eggs to a bowl of ice water for 5 minutes, then store them submerged in cold water in an airtight container in the refrigerator for up to 24 hours. To reheat, warm a saucepan of water to 180°F (82°C) (hot but not simmering) and slip the eggs in for 45–60 seconds, just until warmed through. Drain well and serve.

Nutrition (per serving)

Approximate, per serving (2 poached eggs): 144 calories; 12 g protein; 10 g fat; 1 g carbohydrates; 0 g fiber; 124 mg sodium. (Toast, butter, and vegetables will add additional calories and nutrients.)