Follow my simple tips to learn How to Poach an Egg perfectly every time, with a simple saucepan and water. I love these easy poached eggs and use them in a variety of breakfast dishes.
Boil Water: Fill the pot with about 3 inches of water. Bring the water to a boil and then reduce heat until it reaches a simmer. You should see small bubbles coming to the surface but not rolling.
Add Vinegar: Add a little splash of vinegar to the water (this is optional, but it helps the egg white to stay together once it is in the water).
Add Egg: Crack one egg into a small cup (I use a measuring cup). Stir the water in a circular motion, then lower the egg into the simmering water, gently easing it out of the cup.
Cook the egg in simmering water for 3-5 minutes, depending on how soft you want your egg yolk. (Cook poached eggs for 3 minutes for soft yolk, 4 minutes for medium, or 5 minutes for well done yolk). Remove the poached egg with a slotted spoon.
Serve on avocado toast, or to make Eggs Benedict or your favorite breakfast.