Poached Eggs: Soft, Medium, or Hard

Poached eggs are eggs cooked gently in barely simmering water, with no shell and no need for added fat. Adjust the cooking time to choose a runny soft yolk, a custardy medium yolk, or a fully set hard yolk; each is ready to serve on toast, vegetables, or a grain bowl.

Ingredients

4 large eggs (about 200 g without shells), preferably fresh and cold
8 cups water (1.9 L), for poaching
1 tablespoon distilled white vinegar (15 ml), optional
½ teaspoon fine salt (3 g), for the water, optional
¼ teaspoon fine salt (1.5 g), for serving, or to taste
⅛ teaspoon freshly ground black pepper (0.3 g), for serving, optional

Instructions

Set up the water. Fill a wide, deep skillet or saucepan with 8 cups (1.9 L) water. Add the vinegar and ½ teaspoon (3 g) salt if using. Heat until the water is steaming and just below a boil, with small bubbles rising from the bottom but no rolling boil. Aim for about 180–190°F (82–88°C) if checking with a thermometer; keeping the water gentle helps the whites stay together.
Prepare each egg. Crack an egg into a small fine-mesh strainer set over a bowl. Let the thin, watery white drain for about 10 seconds, then tip the egg into a small cup. This step is optional but can reduce wispy strands. Repeat with the remaining eggs, keeping them in separate cups.
Poach in batches. Lower the heat so the water remains gently simmering. Slide one egg at a time into the water close to the surface, leaving space between eggs. Cook two eggs at a time in an average skillet so they do not crowd; return the water to a gentle simmer between batches. A swirl is unnecessary and can make eggs collide.
Choose your yolk. For a soft, runny center, cook for 3 minutes. For a medium, thick and custardy center, cook for 4 minutes. For a hard, fully set yolk, cook for 5 minutes. These are starting times for large eggs straight from the refrigerator; add about 30 seconds for extra-large eggs or if the water has cooled. Lift one egg with a slotted spoon and gently press the white and yolk to check firmness, returning it to the water briefly if needed.
Drain and serve. Lift each egg with a slotted spoon and rest it over the pan for a few seconds to drain. Set it on a clean towel or paper towel to remove excess water, then season with salt and pepper. Serve immediately. For food safety, USDA FSIS recommends egg dishes reach a safe minimum internal temperature of 160°F (71°C); a runny-yolk poached egg does not meet that temperature, so serve it promptly and consider pasteurized eggs for people at higher risk from foodborne illness.

Tips

Use fresh eggs. Their whites are firmer and tend to gather around the yolk. Older eggs still poach, but draining the loose white through a fine-mesh strainer helps them look neater.
Keep the water calm. A rolling boil can tear the whites apart. If you see vigorous bubbles, lower the heat and wait for the water to settle before adding an egg.
Vinegar is optional. A small amount can help the white set sooner, but too much may leave a noticeable tang. You can omit it; salt in the poaching water is also optional.
Use a thermometer when serving higher-risk guests. The times here are designed to give different yolk textures, not to guarantee 160°F (71°C). For a fully safe egg dish, cook until the egg reaches the USDA FSIS temperature, which will set the yolk.

Serving Suggestions

Put a soft or medium poached egg on buttered toast, an English muffin, or avocado toast, and add cracked pepper or chopped herbs. For a classic brunch plate, serve it over toasted bread with wilted spinach and a spoonful of hollandaise. Hard-poached eggs are easier to slice and work well over salads, roasted asparagus, sautéed greens, or a bowl of potatoes and vegetables. Drain them well before plating so water does not soften toast or dilute a sauce.

Variations

For a simple herb finish, add chopped chives, parsley, or dill after cooking. A pinch of smoked paprika or red pepper flakes adds warmth without changing the poaching method. To make a more substantial meal, serve the eggs over cooked grains with vegetables and a lemony dressing. If you prefer a completely set yolk, use the hard timing as a starting point and check the center; continue cooking in short intervals until it is firm, or use a thermometer and cook to 160°F (71°C).

Storage and Reheating

Poached eggs are best eaten right away. If you need to prepare them ahead, transfer freshly cooked eggs to a bowl of ice water to stop the cooking, then refrigerate them in a covered container with clean, cold water. Refrigerate within 2 hours of cooking and use within 2 days for best texture. Change the water if storing the eggs for more than a few hours.

To reheat, warm a pan of water until steaming but not boiling, then place the chilled eggs in it for about 1 minute, or until warmed through. Do not leave them at room temperature for more than 2 hours. USDA FSIS advises reheating leftovers to 165°F (74°C); reheating a soft-yolk egg to that temperature will firm the yolk, so make only what you plan to eat if you want a runny center.

Frequently Asked Questions

How do I make soft, medium, and hard poached eggs?
Start with large, cold eggs and gently simmer them for about 3 minutes for a runny yolk, 4 minutes for a custardy yolk, or 5 minutes for a set yolk. Egg size, starting temperature, and the strength of the simmer affect the result, so check the first egg and adjust by 30-second increments.

Should I add vinegar to the water?
No. Vinegar is optional; it can help the white set quickly, especially when eggs are not very fresh, but it is not necessary with fresh eggs and can affect the flavor if you use too much. A tablespoon for this amount of water is enough.

Do I need to swirl the water?
No. A whirlpool can help shape one egg, but it is not needed and becomes less useful when poaching several eggs. Slide eggs gently into calm, barely simmering water and leave space around each one.

Can I poach eggs ahead of time?
Yes. Chill cooked eggs promptly in ice water, cover, and refrigerate in cold water for up to 2 days. Reheat briefly in hot, nonboiling water just before serving. Their yolks may become firmer during reheating, particularly if heated to the food-safety temperature.

Why did my poached egg spread out?
Common causes are an older egg, a vigorous boil, or dropping the egg from too high above the water. Drain loose white through a fine-mesh strainer, keep the simmer gentle, and slide the egg in close to the surface. Some wispy white is normal.

How can I tell whether the yolk is hard?
Gently lift the egg and press the center with a spoon: a hard-poached yolk feels firm rather than soft or yielding. Timing is a guide, not a guarantee; for food safety, check with a food thermometer and cook the egg to 160°F (71°C).

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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