A poached egg is an egg that’s cooked without its shell in hot (not boiling) water, so the white becomes firm while the yolk stays soft and runny.
🍳 What a poached egg is like
- White: soft but set (not fried or browned)
- Yolk: usually runny and creamy
- No oil or butter used
🧑🍳 How to make a poached egg
Ingredients:
- 1 fresh egg
- Water
- A splash of vinegar (optional, helps the egg hold shape)
Steps:
- Heat water until it is gently simmering (small bubbles, not boiling hard)
- Crack the egg into a small cup or bowl
- Stir the water gently to create a swirl
- Slide the egg into the water
- Cook for 3–4 minutes
- Remove with a spoon and drain
🍽️ How it’s eaten
- On toast (classic “eggs Benedict”)
- With salads
- On rice or noodles
- With avocado or vegetables
🧠 Nutrition
Poached eggs are:
- high in protein
- lower in fat than fried eggs
- rich in vitamins like B12 and D
💡 Tip for perfect poached eggs
Use very fresh eggs—they hold their shape better in water.
If you want, I can show you a fail-proof method to get perfect round poached eggs every time or compare them with boiled and fried eggs.
