If you’re hesitant to poach eggs, fear not. At Milk Street, we have a simple method for poaching eggs that yields perfect results every time. We’ll share our approach, including the right pan to use for poached eggs, as well as two poached egg recipes and how to use them.

How to Poach Eggs

Fill a 10-inch skillet with at least 1 inch of water and bring to a simmer over medium-high. Line a large plate with paper towels.

Crack each egg into a small bowl or cup.

One at a time, carefully tip the eggs into the water near the edge of the pan. Once all eggs have been added, cover the pan and turn off the heat. Let stand until the whites are set but the yolks are still soft, 3 to 5 minutes.

Using a slotted spoon, gently transfer each egg to the prepared plate to briefly drain before plating.

Why It Works

Using a low-sided skillet instead of a pot makes it a lot easier to add the eggs gently into the water and keep them from breaking.

Keeping the water at a simmer helps the eggs retain their shape, where boiling water could cause the eggs to break apart before they’ve had a chance to set.

Cracking each egg into its own small bowl or cup not only allows you to see if you have any cracked shell, but it also makes it easier to carefully tip the eggs into the hot water near the edge of the pan.

Finally, putting a lid on the skillet and removing it from the heat allows residual heat to finish cooking the eggs. This ensures everything cooks evenly and gives us more control.

Watch How It's Done

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