Updated 1 August 2026 · Written by Daniel Wright
To poach an egg, bring water to a gentle simmer, add a splash of vinegar, and stir to create a swirl. Crack a fresh egg into the center and cook for 3 to 4 minutes until the white is set but the yolk is still runny, then lift it out with a slotted spoon. Fresh eggs hold their shape best.
Gently simmer water with a splash of vinegar, swirl it, slide in a fresh egg, and cook 3 to 4 minutes.
The Method
- Bring water to a gentle simmer, not a rolling boil, which breaks the egg apart.
- Add a splash of vinegar to help the white set quickly.
- Crack the egg into a small cup, swirl the water, and slide the egg into the center.
- Cook 3 to 4 minutes, then lift out with a slotted spoon and drain.
Tips for Success
Fresh eggs have firmer whites that hold together better, so use the freshest you have. A gentle simmer and the vinegar both help the white wrap around the yolk. For hard and soft boiling instead, see how to boil eggs perfectly. A wide saucepan gives the egg room.
Frequently Asked Questions
Why do you add vinegar when poaching eggs?
The acid in vinegar helps the egg white set faster, so it holds together around the yolk instead of spreading through the water.
Why does my poached egg fall apart?
Usually the eggs are not fresh enough or the water is boiling too hard. Use fresh eggs and a gentle simmer with a splash of vinegar.
