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Perfect Poached Eggs Recipe

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This recipe shows you how to poach eggs perfectly by gently cooking them in simmering water until tender whites and runny yolks form. Ideal for a quick, nutritious breakfast, these poached eggs can be enjoyed on their own or served atop warm drop biscuits with a side of oven-cooked beef for a satisfying meal.

Ingredients

Poached Eggs

  • 2 large eggs (use the freshest/newest you have)
  • Water (enough to fill a 10 or 12-inch high-sided skillet with 2 inches of water)

Instructions

  1. Prepare the water: Fill a large 10 or 12-inch high-sided skillet with 2 inches of water and bring it to a boil over high heat. Once boiling, reduce the heat to medium-high or medium so the water is just below a simmer, making sure there are no bubbles or movement in the water.
  2. Crack the eggs: Carefully crack each egg into its own small bowl to keep the yolk intact and to make transferring easier.
  3. Lower eggs into water: Gently lower each egg into the hot water by bringing the bowl as close to the water surface as possible, minimizing the drop to prevent breaking the eggs.
  4. Cook the eggs: Allow the eggs to cook undisturbed for 3 minutes, which will set the whites while keeping the yolks runny.
  5. Remove and drain: Use a slotted spoon to carefully remove the eggs from the water and place them on a paper towel-lined plate to drain excess water.
  6. Serve immediately: Serve the poached eggs immediately. They are delicious atop warm drop biscuits with a side of oven-cooked beef for a hearty meal. Enjoy!

Notes

  • Use the freshest eggs available for the best poached eggs with firm whites and intact yolks.
  • Adjust the cooking time slightly if you prefer firmer yolks, increasing by 30 seconds to 1 minute as needed.
  • Serve immediately after cooking to enjoy the creamy texture of the yolks.
  • For an elegant breakfast, place poached eggs on freshly baked drop biscuits and pair with oven-roasted beef.
  • Be careful when lowering eggs into water to prevent the whites from breaking apart.

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