4 Ways To Poach Eggs
About This 4 Ways to Poach Eggs Guide
Poached eggs are an intimidating breakfast basic, but they don’t have to be. On this page, I test four popular poaching methods—Whirlpool/Vortex, Boil-in-Shell, Vinegar Bath, and Mesh Strainer—to see which one truly delivers the easiest, prettiest, most consistent poached eggs. Each method is broken down with clear steps, pros and cons, and my personal rating from 1–10 so you can decide which technique fits your style. If you love poached eggs but never feel confident making them, this guide will change that!
Why You’ll Love This Guide
You get four methods in one place—no more Googling.
Each technique includes honest notes, pros and cons, and a rating.
Perfect for beginners or anyone who’s struggled with wispy whites or messy poaching.
You can choose the method that fits your skill level and patience.
Includes notes on freshness, straining eggs, and how to get clean, uniform whites.
Helps you batch-poach eggs if you're feeding a crowd.
Ingredients You’ll Need
Eggs (the fresher, the better!)
Vinegar (amount depends on the method)
Water
Small dish or bowl for cracking eggs
Mesh strainer (optional depending on the method)
How to Poach Eggs
Each method starts with heating water to a gentle simmer—not a rolling boil. Depending on the technique, you’ll either swirl the water into a vortex, briefly boil the egg in its shell, soak cracked eggs in a vinegar bath, or poach directly in a submerged mesh strainer. Once in the water, the egg cooks for 2–3 minutes until the white is set and the yolk stays soft and runny. Remove with a slotted spoon, drain on a paper towel, and serve immediately.
Tips for Success
Use the freshest eggs possible: Fresher eggs have tighter whites and cleaner results.
Strain older eggs: If the whites are watery, strain them to remove the loose outer layer.
Keep the water at a gentle simmer: Boiling water will break the egg apart.
Add vinegar strategically: A small amount helps set the whites in certain methods.
Leave the egg alone: Once it's in the water, resist the urge to poke or move it.
Test different cook times: 2–3 minutes for runny yolks, longer for firmer eggs.
Don’t overcrowd the pot: Especially for multi-egg poaching methods.
Frequently Asked Questions
Do poached eggs really require fresh eggs?
Fresh eggs will always poach more cleanly, but you can compensate by straining or using the vinegar bath method.
Will the eggs taste like vinegar?
No—the vinegar helps set the whites but doesn’t affect flavor unless you use a very large amount.
Which method is best for making several eggs at once?
The Boil-in-Shell and Vinegar Bath methods both work well for multiple eggs.
Can I poach eggs ahead of time?
Yes! Shock them in ice water, store up to 2 days, and reheat in warm (not boiling) water for 20–30 seconds.
How do I get rid of stringy egg whites?
Strain the egg before poaching or use the vinegar bath method to pre-set the outside.
What to Serve With Poached Eggs
Avocado toast
Hash browns or crispy breakfast potatoes
Smoked salmon + toast
Sautéed spinach or asparagus
English muffins (Eggs Benedict!)
Bacon or breakfast sausage
Simple mixed greens salad
More Recipes You’ll Love
METHOD #1: The Whirlpool / Vortex Method
Ingredients
However many eggs you’d like
1 tablespoon vinegar
Water
Instructions
In a medium pot, fill 3/4 with water and add a tablespoon of vinegar. Bring to a boil.
Crack an egg in a small dish and set aside.
Once boiling, lower temperature to a simmer. Swirl the outer edges of the water in the pot in one direction with a spoon.
Carefully slide the egg into the middle of the pot and leave alone until cooked to your preferred doneness (about 2-3 minutes for a runny yolk) and then remove with a slotted spoon and transfer to a plate with paper towel. Use immediately.
NOTE: The first time I tried this, after I slid the egg into the water I used my spoon again to swirl the water and this actually made the egg move to the outside of the pot and ruined the shape of the egg a little bit. So just swirl the water, drop the egg in, and leave it alone.
Whirlpool / Vortex Method Rating: 8/10
It actually worked almost perfectly this time that I tried it, so I don’t know what I did wrong in years past. Just make sure that you drop the egg in the center of the pot and leave it alone.
The reason I did not give it a 10/10 is because I tried it many times before and was unsuccessful and also I do not know how you would prepare multiple eggs at a time.
METHOD #2: Boil in Shell First
Ingredients
However many eggs you’d like
1 tablespoon vinegar
Water
Instructions
In a medium pot, fill 3/4 with water and add a tablespoon of vinegar. Bring to a boil.
Once boiling, carefully lower the egg that is still it it’s shell into the of the pot and let cook for about 10-20 seconds. Doing this cooks the egg slightly so that when you crack it into the pot it will keep its shape.
Use a slotted spoon to remove the egg. Reduce water to a simmer and then crack the egg (it shouldn’t be too hot to handle) and slowly transfer the egg to the middle of the pot and leave alone until cooked to your preferred doneness- about 2-3 minutes for a runny yolk. Once the egg is finished cooking, remove with a slotted spoon and transfer to a plate with paper towel. Use immediately.
Shell Boil Method Rating: 9/10
This method is innovative, and I don’t know why it’s never occurred to me to do this. With this method you can cook a bunch of eggs in their shell at once, and also have more eggs cooking in the pot at the same time. The egg came out nicely and kept its form.
Method #3: Vinegar Bath Method
Ingredients
However many eggs you’d like
At least 1 cup of vinegar
Water
Instructions
In a medium bowl (or large if you’re making more than 4 eggs at a time), pour equal parts water and vinegar and then stir to combine.
NOTE: I used 1 cup of water and 1 cup of vinegar
Carefully crack your eggs into the vinegar water and let sit for about 10 minutes. If using multiple eggs, just make sure not to overcrowd the bowl. The goal of the acid from the vinegar is to set the outer layer of the egg which helps tighten it up so that the egg white doesn’t run, resulting in a gorgeous poached egg!
NOTE: This will not make your eggs taste like vinegar. Just don’t leave them sitting for a super long time.
While you’re waiting on your eggs, fill a medium-sized pot 3/4 of the way with water and bring to a boil. Once boiling, lower to a simmer.
When the outer layer of the egg/s start turning whiteish, take a ladle and gently scoop up the egg (there will be water as well and that is fine) and place it in simmering water to cook until your desired doneness- about 2-3 minutes for a runny yolk. Remove with a slotted spoon and place on a paper towel-lined plate until ready to use.
Vinegar Bath Method Rating: 10/10
This is my favorite method! It has worked brilliantly every time I’ve done it, even the first time. It’s easy, it makes sense, it’s not intimidating- I love it. You can also prepare multiple eggs using this method, just make sure to not overcrowd the bowl.
I discovered this technique from an Epicurious Youtube video here!
Method #4: Mesh Strainer Poach
Ingredients
However many eggs you’d like
1 tbs vinegar
Water
Instructions
Fill a medium-sized pot 3/4 of the way with water and bring to a boil.
Place the strainer on the pot so that the mesh part is submerged in the water. Gently crack an egg into the strainer and leave submerged until cooked until your desired done-ness (about 2-3 minutes for a runny yolk). Remove with a slotted spoon and place on a paper towel-lined plate until ready to use.
Strainer Method: 7/10
The eggs came out fine. It was a little messy with the strainers and strainers are one of my least favorite kitchen items to clean. I think all 3 of the previous methods were more my speed.
