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How to Poach and Egg by Our Best Bites


  • Egg(s), make sure they are fresh
  • vinegar
  • other supplies
  • slotted spoon
  • paper towels


  1. Fill either a small pot, or a shallow sauce pan with 2-3″ straight sides with water. Turn heat on to medium high and wait for tiny bubbles to appear all over the bottom of pan and just barely start moving through the top in a teeny tiny simmer. You don’t want your water to actually be boiling, and I don’t like it to even be at a full simmer, more like a baby simmer.
  2. Add a small splash of vinegar to the water. 2-3 teaspoons is great, no need to be exact.
  3. Crack a fresh egg into a small prep bowl or ramekin. Lower the bowl to just above the barely-simmering water and slowly let the egg drop into the water.
  4. Don’t be scared if the whites look all funky and spread out- just leave it alone! Let it cook at that same temperature for 3 minutes for a runny egg, and a minute or two longer if you like it a bit more firm.
  5. Use a slotted spoon to remove the egg and set it on some folded paper towels to absorb excess moisture. If you like, you can use a clean pair of scissors to clean up the edges of the egg.
  6. Season with salt and pepper and serve however you like!


  • Tip: If using a smaller pot, try swirling the water to create a gentle whirlpool before dropping the egg into the center. The swirling water helps wrap the egg whites around the yolk keeping everything together.