Behind The Butter

A Good Egg

Listen up.

Tonight I’m going to teach you something very valuable. Something you will take with you wherever you go and that will serve you well for the rest of your days.

That’s right…tonight we are going to learn how to poach an egg.

I know what you’re thinking and I don’t want to hear any whining. Ok? The art of poaching an egg is actually quite difficult to master but once you got it, you can whip up countless impressive culinary masterpieces.
I have two words for you: homemade.hollandaise.
It will change your life. But first, we must poach zee eggs!
When I was in culinary school, we had a whole week dedicated just to the egg. We had to learn how to poach them, scramble them, fry them, hard boil them, soft boil them, flip them….it was not a lesson taken lightly and I’m telling you, the first time you can properly flip a fried egg in the air and not break the yolk is a joyous day indeed.
So, get your ingredients ready and let’s roll.

Vinegar, you ask? Mmhmmmmm. Vinegar is actually the secret weapon in perfectly poached eggs. See? I told you I would teach you something tonight. Using a teaspoon of vinegar in the water you poach with causes the egg white to immediately coagulate (turn white), thus helping each eggie in your pot to stick to itself rather than floating all over the place. You can’t taste the vinegar. I promise.

Set a pot of water on the stove to boil. This is practice. There’s no need to fill the pot to the top with water or sit there and watch it heat up. Just crank the heat and go check your email for five minutes. It’ll be fine, I promise.

When the water begins to simmer, add your teaspoon of vinegar as well as a pinch of salt. Break each egg gently into a small bowl.

And then gently slide each egg into the simmering water. Immediately set the timer for three minutes. Three minutes!

Now don’t freak out. It might look like this.

But that’s okay. See how the egg whites coagulated immediately because of the vinegar? You’re doing really well. But don’t stir, whatever you do. Just cover the pot and step away from the stove.
Step away from the stove.
Step away from the stove.
Three minutes is just enough time to toast and butter your bread.

Please butter your bread. It makes a difference….really.
When the timer goes off, take off the lid, reach in carefully with a slotted spoon and scoop up each egg from the bottom. Give each egg a tiny shake to rid of any extra water and then gently lay them to rest on their buttered bed.

You did it! I’m so proud. I think poached eggs make for the most perfect little meal.
While I’m gone, practice five more times. Then we will get ready for some hollandaise.

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  • Ying
    April 27, 2010 at 5:44 pm

    Do you take Canadians for your MB contest?

    • jenna
      April 27, 2010 at 5:53 pm



  • nicole
    April 27, 2010 at 5:44 pm

    I think I need a whole week or more on eggs, somehow I have trouble doing things like making hard boiled eggs, so I think you should do a post on that too! First stop is poaching them for now though πŸ™‚ thanks for the tutorial!

  • kristinp
    April 27, 2010 at 5:44 pm

    YAY! Love the instructions πŸ™‚ Poached eggs are my fave and I always screw them up…or turn it into egg drop soup. Will try the vinegar thing asap – thanks!

  • Tracey
    April 27, 2010 at 5:46 pm

    I never knew that about the vinegar! Thanks for the tip, Jenna. πŸ™‚

  • shi
    April 27, 2010 at 5:58 pm

    thanks for the tutorial! i love poached eggs but only ever get them at diners πŸ™‚

    can you use any kind of vinegar or does it have to apple cidar vinegar?

  • Tricia
    April 27, 2010 at 5:59 pm

    Awesome! I’ve been looking for lessons on egg poaching, good timing! Do soft boiled eggs too paleaseee!

  • Stacy
    April 27, 2010 at 6:06 pm

    Crazy, I was just reading on Pioneerwoman how she makes poached eggs!

    I think I will be making a special breakfast this weekend for the boy and I

  • Allie
    April 27, 2010 at 6:06 pm

    mmm, i just finished eggs for dinner! such a perfect and easy meal. great lesson- i’ve been poaching too long!

  • Evan Thomas
    April 27, 2010 at 6:10 pm

    What a good post! I’ve never poached an egg, and I love any method that will give me a runny yolk

  • Jessica @ How Sweet It Is
    April 27, 2010 at 6:12 pm

    Never poached an egg! Doesn’t look tooooo hard. πŸ™‚

  • Julia
    April 27, 2010 at 6:13 pm

    Those look AMAZING! And thanks so much for the vinegar tip, I always ended up losing half the egg white when I poached eggs!

  • Kristie
    April 27, 2010 at 6:14 pm

    Poaching is the last egg-cooking technique I need to master… good thing I’ve got 10 eggs in the fridge to practice with πŸ˜›

  • allison @ livingoneday
    April 27, 2010 at 6:14 pm

    oh i loveeee poached eggs! and it really is all about the vinegar. they remind me of being sick when i was little – my dad ALWAYS made me poached eggs. im actually sick right now, and i think i’m going to go ask him to make me some!!

  • Heather @ Sugar & Spice
    April 27, 2010 at 6:15 pm

    Great post. I will try to poach an egg this weekend using your technique. Love it. Love poached eggs, but it always seems so hard! Thanks for the advice πŸ™‚

  • Anna @ Newlywed, Newly Veg
    April 27, 2010 at 6:15 pm

    Ahhhh, I’ve never tried this– way too intimidating!!! But now that I have step by step pictures, I might have to give it a try!

  • Beth @ Beth's Journey to Thin
    April 27, 2010 at 6:17 pm

    I loove poached eggs! I knew about the vinegar trick and it really makes a world of difference!

  • Mrs.Buck
    April 27, 2010 at 6:18 pm

    OOh! Thank you so much for the tutorial! I love poached eggs, but never knew about the vinegar trick.

  • Jessica @ The Process of Healing
    April 27, 2010 at 6:18 pm

    Oh YUM! How did you know I’ve always wanted to know how to properly poach an egg?!

  • Lauren @ Eater not a runner
    April 27, 2010 at 6:20 pm

    I’ve never poached an egg but I’m nervous!

  • Jen F.
    April 27, 2010 at 6:22 pm

    I’m getting a laugh out of your posts in the past week…..I like this side of you!

  • Sarah
    April 27, 2010 at 6:25 pm

    Thanks for the tutorial:-). I tried making poached eggs several years ago and failed miserably. Now maybe I’ll be able to (eventually) master the art.

  • Jenny
    April 27, 2010 at 6:29 pm

    Great post! I never would have considered vinegar was a step in the process!

  • Marianne
    April 27, 2010 at 6:32 pm

    Thank you, thank you, thank you!! I haven’t had a decent poached egg since I was a little girl when my grandmother would make them for me. I was too afraid to try and always end up making a fried egg instead…but now poached it will be!! πŸ™‚

  • Nora@LiveLifeEatRight
    April 27, 2010 at 6:32 pm

    This reminded me of Julie and Julia πŸ™‚ It looks easy but is such an art form. Love it Chef Jenna:)

  • Katie
    April 27, 2010 at 6:38 pm

    Yes!!!!! I love this! My lastest culinary project has been to master the art of preparing eggs other than scrambling and hard boiling, however the poached egg had me shaking in my apron. But not anymore….so thank you!!

  • Mary (Food Fit & Fun)
    April 27, 2010 at 6:45 pm

    woooo I love poached eggs!!!! I love your step by step process…you make it look so easy! Now I want some poached eggs.

  • theemptynutjar
    April 27, 2010 at 6:48 pm

    Love whole eggs…I feel like I read this in “Julie & Julia” …!

  • Heather (Heather's Dish)
    April 27, 2010 at 6:54 pm

    gotta try this…i’ve only done poached eggs in an egg poaching pan thingy. but i think i’d rather do it the old-fashioned good way πŸ™‚

  • mary ann
    April 27, 2010 at 6:58 pm

    you. rock. my. world. My tenth grade french teacher dedicated two weeks to perfecting the egg (as well as making the best damn mayo ever. I didn’t think I liked mayo or any aioli type substance before this lesson, the SHAME!!) Her omelettes were to die for… and the simple dijon vinaigrette?? Despite exact replication of ingredients and procedure, I cant make it taste nearly as lovely as when she served it to me drizzled atop the most divine endive leaves. perfection. love, mmmm

  • Danielle
    April 27, 2010 at 6:58 pm

    By total coincidence, I actually poached an egg for myself tonight. I only discovered poached eggs about 3 weeks ago, and I LOVVVVVVVVVE them! 32 years of my life without them, so sad! With some goat cheese on some grainy bread. Delish!

  • jenna
    April 27, 2010 at 6:59 pm

    i always wondered how to poach eggs and now i know how!!
    thankss a bunch πŸ™‚

  • Teresa
    April 27, 2010 at 7:22 pm

    Jenna, you are the best! I have never poached an egg but now I shall definitely give it a try. Thank you so much for the step by step tutorial. Those eggs look awesome!
    You’ve got close to 1000 posts for that Magic Bullet giveaway.!
    Everyone’s a smoothie lover !

  • Kait
    April 27, 2010 at 7:26 pm

    Ah, such a good tutorial! I’ve been wanting to make poached eggs and now I feel confident I could do it successfully!

  • Katie@ Two Lives, One Lifestyle
    April 27, 2010 at 7:29 pm

    Thanks for the little lesson. I’ve tried to make them for my boy but I got the dreaded “well it’s not quite like my mom does it..”. I’ll have to try this vinegar trick. Homemade Hollandaise please please!

    April 27, 2010 at 7:30 pm

    thank you my brother always yells at me “no 3 minutes only!! not 4 not 5 not 3.5… THREE!! lol haha. now i can listen to him since ur the chef and u told me πŸ˜€

    ive heard about using acv to get a perfect poached egg. i’ll definitely do that next time. xoxo <3

  • AmyJoGo
    April 27, 2010 at 7:32 pm


  • Katy ( The Balanced Foodie)
    April 27, 2010 at 7:34 pm

    YES!! I have wanted to learn how to poach eggs and will have to try this ASAP. That’s my favorite way to eat an egg. Thanks girl!

  • Adrienne
    April 27, 2010 at 7:35 pm

    Vinegar! Who would have thought!

  • Mastering Public Health
    April 27, 2010 at 7:36 pm

    Haha, your steps are so very intuitive. I would have been so tempted to stir and not “step away from the stove.”

  • Cynthia (It All Changes)
    April 27, 2010 at 7:39 pm

    Ooo the secrets of culinary school without the price πŸ™‚ Thanks for the tip because I’ve been afraid of poached eggs after watching Julie & Julia.

  • Allie (Live Laugh Eat)
    April 27, 2010 at 7:41 pm

    In my food writing class this semester we each had to cook an egg any style we wanted. There were some brace (and some successful) souls that flipped the egg in the frying pan πŸ™‚ We also made a big deal about cracking eggs with one hand hahaha

  • Lily @ Lily's Health Pad
    April 27, 2010 at 7:42 pm

    I love poached eggs! It may not be perfect poached egg style, but I like my yolks hard. πŸ™‚

  • Petra
    April 27, 2010 at 7:42 pm

    Oh my, you have no IDEA how helpful or perfectly timed this post is! I have somehow never been able to master poaching an egg- it is my archilles heel. Everyone tells their own different versions which gets a tad confusing. I was craving poached eggs on roast veges for lunch all through morning classes, so thank you thank you thank you for helping me make the most delicious lunch possible. Hurrah!

  • Hillary [Nutrition Nut on the Run]
    April 27, 2010 at 7:43 pm

    Cute ‘cooking demo’. We just finished our week on eggs in my Elementary Foods class – there’s a lot of info on 1 little egg. It’s the “perfect food”!

  • Olivia @ Blissful Runner
    April 27, 2010 at 7:45 pm

    I know what I’m having for breakfast in the morning! Thanks for the tutorial. I’ve always wanted to try poached eggs but never bothered to figure out how to do it. No more excuses! πŸ™‚

  • Chelsea (Chelsea's Chew and Run Fun)
    April 27, 2010 at 7:49 pm

    Thanks for that tutorial, I’m tired of relying on my lame egg poacher that keeps exploding in my microwave.

  • Annie@stronghealthyfit
    April 27, 2010 at 7:55 pm

    Vinegar! I never would have guessed. Gonna try that next time I make a poached egg! My mom used to make those for me for breakfast sometimes when I was in high school. Poached eggs are nice memories for me πŸ™‚
    Did you really use that huge pot for TWO eggs??

  • meagan
    April 27, 2010 at 7:55 pm

    love it! love, love the lesson.

    …could you do one on italian buttercream…? i failed it twice yesterday! using and cooking with sugar is my culinary unicorn.

    and i can’t wait for the hollandaise lesson. mmm mmm!

  • Amy
    April 27, 2010 at 7:56 pm

    How ironic, I had eggs for dinner tonight!! They’re pretty much my go-to single girl dinner when I don’t feel like cooking. However, pretty much every time I have scrambled eggs/egg sandwich composed of 1 egg, 2 whites, salsa, laughing cow cheese and hot sauce (naturally :)). Pretty much every time I attempt making this into an omelet and pretty much always fail and end up scrambling the eggs. I’d love to have some insight on omelet making! Oh, and I’ve never attempted a poached egg… but I think there is some adventures in poaching coming my way!

  • Michelle Hisae
    April 27, 2010 at 8:03 pm

    Love this little tutorial! A very vital lesson, indeed. And gawd butter does make a HUGE difference. Join the club, ladies!

  • Amanda (Two Boos Who Eat)
    April 27, 2010 at 8:22 pm

    This is perfect. I can’t wait for the hollandaise part of the lesson.

  • Stacey
    April 27, 2010 at 8:34 pm

    The eggs do look perfect, what a masterpiece and actually really simple.

  • Erin (Travel, Eat, Repeat)
    April 27, 2010 at 8:34 pm

    Can I just admire how pretty it is without having to actually COOK the egg?

  • Julie
    April 27, 2010 at 8:51 pm

    You have wood floors AND a gas stove? *sob* Any chance I can rent your apartment when you move out?

  • Tara @ FoodforFuel
    April 27, 2010 at 8:56 pm

    Love the tutorial—I may have to give it a try, though egg yolks that aren’t scrambled kind of make me queezy. We’ll see.
    I think you should do the buttercream tutorial! I’ve never made true buttercream with the eggs whites and hot sugar…but I’ve got the cookbook and I’m ready to go!

  • liane
    April 27, 2010 at 9:00 pm

    Um, I’m not sure what it says about me that in my entire life I have never poached an egg.
    And yet, now I’m thinking I shall just pop into my kitchen and poach an egg, because I now know how too.

    PS. I love omelettes and mine always fall apart, what am I missing?! πŸ™‚

  • Dee
    April 27, 2010 at 9:04 pm

    i love this tutorial! thank you! πŸ™‚

  • Sharon
    April 27, 2010 at 9:06 pm

    Love this post! I could totally use an eggs 101…soft boiled, hard boiled….the perfect omlette…etc. Looking forward to the hollandaise lesson! Too bad I am out of eggs or I would have totally made a poached egg tonight.

  • Samantha
    April 27, 2010 at 9:42 pm

    I know how you love your yoga… I’m interested in starting some kind of routine, what do you suggest for me… ?
    Oh and I so got this poaching thing down pat!! thanks!

  • Ashley
    April 27, 2010 at 9:43 pm

    Oh my gosh. I don’t even like eggs and now I’m going to make some poached ones tomorrow…

    Thanks for the tip : )

  • Lisa (bakebikeblog)
    April 27, 2010 at 9:46 pm

    I love poached eggs and also use the vinegar trick! Works every time πŸ™‚

  • SallyH @
    April 27, 2010 at 10:02 pm

    Love this post, Jenna. Thanks! I really enjoy your cooking method posts. Your adventures are fun too, but these show off all those skills you have. Keep ’em coming.

  • Suzanne de Cornelia
    April 27, 2010 at 10:17 pm

    Eggs really are a delicious little miracle. Hollandaise. Yum. I love Braggs brand.

  • Rika
    April 27, 2010 at 10:17 pm

    love the tutorial! so sassy and cute πŸ˜€

  • Cat
    April 27, 2010 at 11:21 pm

    I’ve used the vinegar tactic to impress my friends for a few years, but thought I was cheating! I had no idea that’s how they taught it in cooking school! I thought there was another way — with those fancy molds/egg rings or something that “real” chefs used? I dunno. But this post made me very happy, one of my favorite meals is: 2 poached eggs on top of Ezekial toast that has arugula and fresh sliced onion on it and topped with a spoonful of greek yogurt + pepper and salt. I could eat it every day, every meal. Truth.

  • Tony
    April 28, 2010 at 1:01 am

    I’ve used the vinegar tactic to impress my friends for a few years, but thought I was cheating! I had no idea that’s how they taught it in cooking school! I thought there was another way — with those fancy molds/egg rings or something that “real” chefs used? I dunno. But this post made me very happy, one of my favorite meals is: 2 poached eggs on top of Ezekial toast that has arugula and fresh sliced onion on it and topped with a spoonful of greek yogurt + pepper and salt. I could eat it every day, every meal. Truth.

  • Laura
    April 28, 2010 at 1:12 am

    I don’t know if you guys know about Delia Smith, but she is the matriarch of British cooking- she wrote a series of ‘How To’ cookbooks a few years ago, including cooking different styles of eggs… I’m not sure if you can get them on Amazon, or are in American bookstores, but you could always start here:
    I hope you don’t mind me posting that link Jenna! I’m so, so glaaad to see that all those ‘comments’ seem to have calmed down. Fingers crossed- if one person in the world didn’t deserve them, it was you! πŸ˜‰

  • Jennie {in Wonderland}
    April 28, 2010 at 1:42 am

    I wish I ate eggs, because these look delicious! I love your ‘teaching style’ too, ha ha. Very zen.

    I used to love a simple poached egg over asparagus. With a bit of sea salt and cracked black pepper – just the perfect dinner.

  • Ellie
    April 28, 2010 at 1:43 am

    Thanks for that! Poaching eggs has been on my ‘learn how to…’ list for ages now, just one of things you never get to! Will try out asap!

    Have a great Wednesday!

    Love from wet but warm(ish) Edinburgh.

  • Raewyn
    April 28, 2010 at 2:27 am

    Yum, Jenna – thanks! I was never a huge egg fan ( I love sweet things) but that does look good, and now I know how to poach an egg! I was just thinking to myself last night, “I need to start learning all the chef/cooking techniques!” I’m writing my own cookbook and I adore cooking, so thanks again! πŸ™‚

  • Courtney (Pancakes & Postcards)
    April 28, 2010 at 3:02 am

    I am reading this post at work (oops) and about to go home for lunch. I was going to make eggs, so I am going to try this. I am a bit nervous. I see an epic poached egg fail on the horizon.

  • Christie {Honoring Health}
    April 28, 2010 at 3:08 am

    I love poached eggs and now think I know what I am having for breakfast in a few minutes!

  • Jil
    April 28, 2010 at 3:29 am

    Love poached eggs…I rarely have them though – and the vinegar trick is really such a good one! The photos are beautiful, Jenna.

  • Marina
    April 28, 2010 at 4:12 am

    I really need to try this, I never had poached eggs!
    I can’t wait for that sauce recipe:)

  • Paige
    April 28, 2010 at 4:47 am

    You must have been reading my mind. I was at a Bed and Breakfast in New Orleans recently, an had the best poached eggs. Ever since then, I’ve been wanting to make some of my own, but did not even know where to start! Love this post!!!!

  • eatmovelove
    April 28, 2010 at 4:57 am

    I love eggs!! Never had them poached though -love this…it reminds me of Julie and Julia πŸ™‚

  • Kristin (Cook, Bake and Nibble)
    April 28, 2010 at 5:04 am

    Poaching eggs IS hard to learn, but so worth it! Ahhh I love poached eggies. Especially poached eggs with hollandaise. We learned the recipe a few weeks ago in school and I was SO excited it didn’t break, haha!

    Great tips!


  • Kelly @ Healthy Living With Kelly
    April 28, 2010 at 5:21 am

    Awesome! I will admit that every time I have tried to poach an egg I completely FAILED…I am going to try again with vinegar and walking away! Thanks girl!

  • Kelly @ Healthy Living With Kelly
    April 28, 2010 at 5:22 am

    Awesome! I will admit that every time I have tried to poach an egg I completely FAILED…I am going to try again with vinegar and walking away! Thanks girl!

  • M(a different M than the other M!!)
    April 28, 2010 at 5:35 am

    I love getting an amazing eggs benedict for a treat when out once in a blue moon,but some restaurants make it fab and some really are bad(hate when the egg is almost hard or when hollondaise toooo rich or lacking flavour)..

    Jenna ,what is your fave pairing with the eggs benedict-do you prefer it served over ham, bacon, smoked salmon…?Love to hear your pref πŸ˜‰

    Hungry for eggs benny now-yum!

  • Kelly (Local Foodie's Fight)
    April 28, 2010 at 5:37 am

    It can be any vinegar, at least in my experience…..and I have heard that trick because my mom always does it when she makes hard-boiled eggs for deviled eggs saying they are easier to peel that way.

    She also taught me the trick about rolling oranges to make them easier to pell as well πŸ˜‰

    Moms are great for tips!

  • M(a different M than the other M!!)
    April 28, 2010 at 5:38 am

    PS Is there a easy and lower calorie recipe for hollondaise
    you might be able to share with us Ms Cordon Bleu?Merci!!

  • Kat
    April 28, 2010 at 5:42 am

    Yum! I love poached eggs, but i use a poached egg pan (very technical term, I know) for them. The pan was actually my grandmother’s and is from the 1950s so i love using it and i think of her everytime i do! Maybe one day, I’ll get up the courage to try it “free-hand”

  • Linds
    April 28, 2010 at 6:04 am

    I love this post!!!! More instructional posts please, and please keep writing them this way it’s amazing πŸ™‚

  • PippaPatchwork
    April 28, 2010 at 6:13 am

    Awesome post, thank you! Eggs are the best–they’re so versatile. You make me want to got to culinary school.

  • Melissa @ For the Love of Health
    April 28, 2010 at 6:26 am

    awesome- thanks! It looks really good! Although I am pretty sure yours would turn out much better than mine…haha

  • Beth @ DiningAndDishing
    April 28, 2010 at 7:11 am

    aw we just poached an egg in culinary school a few weeks ago!! i must say, i think making homemade hollondaise is much more difficult :).

  • Barbaera(Blood, Sweat and Heels)
    April 28, 2010 at 7:29 am

    Jenna…You are awesome!!! I have ALWAYS wanted to poach but I’m an anxious cook and get scared. I can’t fail with these instructions…poached egg TONIGHT!

    You’re posts are great especially lately, it shows how happy and adjusted you are currently.



  • Lauren @ louisianagrown
    April 28, 2010 at 7:36 am

    You’ve been so cute lately! I’ve never even eaten a poached egg before, but they sure do sound easy to make and they look delicious.

  • Caroline
    April 28, 2010 at 8:07 am

    More tutorials please, loved this!! I’ve read Prep by Curtis Sittenfeld (loved it) and am now really curious about American Wife, will have to get it ASAP.

  • Anne P
    April 28, 2010 at 8:10 am

    This is amazing… I’ve always been scared to try to poach an egg. Must try!!

  • Kathryn
    April 28, 2010 at 8:14 am

    LOVE this post! My egg turned out perfectly, and I love the vinegar tip. Can’t wait ’til you teach us how to make Homemade Hollandaise!

  • Ozlem
    April 28, 2010 at 8:30 am

    Magic Bullet?? Please count me in. And thanks for the instructions on the poached egg. I have never mastered the courage to try but I must ASAP. Thanks.

    And now hoping that I win one of these bad boys.


  • Sunny
    April 28, 2010 at 9:16 am

    As they say in radio, first time, long time. I had a bad experience with poached eggs, but your charming post has convinced me to give it a whirl.

  • Rachel @ Shedding It
    April 28, 2010 at 9:24 am

    I love this post! My first time poaching an egg I was like an expectant dad in a hospital waiting room — basically, frantic. I definitely think people need to see it done because it’s SO intimidating.

  • Lisa
    April 28, 2010 at 9:39 am

    I’ve always wanted to learn how to make a hollandaise sauce. There has to be a “lighter” version floating around the internets somewhere…. πŸ™‚

  • Alina
    April 28, 2010 at 10:08 am

    I am so excited to try making this! I have often wondered about making poached eggs, but was too intimidated to try it. Thanks for posting the detailed tutorial!

  • Michelle
    April 28, 2010 at 10:24 am

    YAY! This is one of my fav posts. I love eggs but I never cook them because I am scared and not sure how to tell when they are just cooked versus overcooked. I love this tip and can’t wait to try.

    Can you do more posts like this? I would love to perfect tip on how to make all types of eggs. How long do you cook hardboiled eggs? I’m always scared they aren’t cooked enough.

  • Morgan
    April 28, 2010 at 10:35 am

    Thank you so much for this post!!
    I want to tell you how much I appreciate your posts lately-your writing is amazing and you are writing about FOOD! Real FOOD! To think how you have evolved over the course of your blog, is like watching a flower bloom or watching your child grow up. Ok, enough analogies! I appreciate your passion for all things food and your ability to actually COOK those things.

    In a related note, I recently saw (but did not taste) a tempura fried poached egg. Any ideas on how that is made???

  • Lizz (Leading the Good Life)
    April 28, 2010 at 10:45 am

    Yum! So, you don’t do the ‘whirl pool’ thing? I remember being told to stir the water to create a whirl pool before dropping in your eggs – I think to help them stay together. But last time I tried it, I think I stirred too hard because the egg hit the bottom of the pot!

    Anyway, thanks for the tips!

  • Corinne
    April 28, 2010 at 11:04 am

    coolest lesson ever! cannot wait to try this. eeeeeeeee

  • Kim
    April 28, 2010 at 11:17 am

    Poached eggs are something I’ve yet to master. My boyfriend just started making them for Eggs Norwegian, and I loooove them. But I make him make them without vinegar since I can’t have it… He never fails to remind me that it’s just not the same without it. πŸ™‚

  • Rachel
    April 28, 2010 at 11:25 am

    Oh, funny – I was thinking at lunch today that I should learn to make a proper poached egg! I knew about the vinegar, but I think I poke and fuss at them too much.

  • Kris
    April 28, 2010 at 11:49 am

    Hey Jenna! I have an even easier (and cute) way to make poached eggs. We make them all the time now. Check it out:

  • Jennie
    April 28, 2010 at 12:00 pm

    Thanks for the lesson. I think the problem I had in the past was messing with the egg. Thanks for reminding me to put the lid on it and “step away from the stove”. It worked! I am home sick with the flu and although I didn’t feel like eating yesterday, I woke up hungry today. A poached egg was perfect and so easy. Thanks again. πŸ™‚

  • tricia
    April 28, 2010 at 1:18 pm

    What a fantastic trick. I just tried it for breakfast and it was wonderful!

  • Julie @savvyeats
    April 28, 2010 at 2:56 pm

    I love the little ‘cooking lesson.’ So useful! I’d love to see more πŸ™‚

  • Caroline
    April 28, 2010 at 3:24 pm

    Thanks for the lesson! Somewhere I read to swirl them, which just makes a big mess. This was perfect timing since my 4 year old requested “breakfast for dinner” tonight. We just had delicious poached eggs over pancakes. She ate 2 and scraped up all the yolk. Definitely a foodie in training.

  • Midgetkeeper
    April 28, 2010 at 7:07 pm

    Thanks so much for this post. I’ve been wanting to poach an egg for a while but was scared. I did aster the hollandaise sauce thanks to Julia though, so I’ll be able to put the two together πŸ™‚

  • Kelly
    April 30, 2010 at 3:07 pm

    I just enjoyed a perfectly poached egg for dinner tonight, courtesy of your tutorial πŸ™‚ Thank you so much!

  • Maria
    May 4, 2010 at 4:28 pm

    Made the egg, it was great! Now-the only thing I need is a good hollandaise sauce recipe, some salty bacon and a toasty wheat english muffin.

  • lequan@luvtoeat
    July 5, 2010 at 9:22 pm

    Thank you for this post. I love poached eggs but can never make them properly. I’m going to try this next time.

  • Ashley S
    August 4, 2010 at 9:19 am

    I’ve tried your method twice and the egg sticks to the bottom of the pan. What gives?? Helllllp!

  • Elizabeth
    December 4, 2010 at 7:22 am

    I did this this morning! I hate uncooked or undercooked egg yolk but for some reason I had a hankering for this.

    It was DELICIOUS. That tangy, pungent runny yolk with salt and pepper was just indescribable. I feel tres francaise at the moment.

    Merci bien cher Jenna!

  • Stacy
    February 2, 2011 at 6:29 am

    you are amazing! granted I never tried another method to poach an egg..but was fearful b/c of people talking like it was the hardest thing. This recipe was so easy and I succeeded my first time! Thanks Jenna. Can’t wait for your cookbook

    • jenna
      February 2, 2011 at 7:13 am

      yay!! I’m so proud of you! πŸ™‚

  • MMiller
    March 3, 2011 at 6:50 am

    Wow Jenna! How easy was poaching an egg! I’m 46 and just poached my first egg! My husband had to watch because he thought it would be an epic fail! He was quite surprised at how easy it was!

  • Michelle
    May 12, 2011 at 7:41 am

    Jenna! Thank you! You made this so easy and I dont think I will ever fry an egg again.

  • jamie @ cueyourlife
    September 16, 2011 at 5:50 pm

    Jenna! Linked your perfect poached egg β€œhow to” the following…thanks so much for changing my breakfast world! : )

  • angela@spinachtiger
    January 17, 2012 at 5:20 am

    I have made a million poached eggs, all successful. HOWEVER, I followed your method a few weeks ago and got the most gorgeous eggs ever. I’m going to do a post about it, because they turned out to look the shape of eggs (oval) and perfect. I couldn’t remember where I found the method, so I went through several google pages to find this post again. It’s the very best method out of all of them, and I’ll give you full credit when I do the post. I do a ruffled egg (in plastic wrap) which is really pretty, but I’m really leaning to this method for most poached egg days.

  • CarlieGarr12
    February 28, 2012 at 8:27 pm

    THAT WAS AMAZING!!!!!!!!!!!!!!!!

    Kerry Propper

  • Julie
    July 25, 2012 at 6:14 am

    Poached eggs are my favorite. I tried them last night and they turned out great. You have changed my Saturday morning breakfast for life! Thanks for making it so easy to understand. The pictures (especially after the egg is in the water) helped tremendously.

  • Sana
    February 28, 2014 at 11:37 am

    I tried this, and it came out quite good. I just have one question: what temperature do you leave the stove at after covering the pot? I left mine at the same temperature as what it was simmering at and it resulted in a near-accident! The egg was still good after the three minutes, but I did loose some of the egg-white in the water…