Recipes Breakfast and Brunch Eggs Chef John's Poached Eggs 4.4 (69) 43 Reviews 26 Photos Here's a new and improved version of our poached egg method. Nothing too complicated here, we pretty much poach eggs like everybody else, except we've got a little step in the middle of the recipe that makes it easier if you're doing this for a larger group. By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Updated on March 12, 2025 Save Rate Print Share Add Photo 26 26 26 26 Prep Time: 10 mins Cook Time: 15 mins Total Time: 25 mins Servings: 2 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 2 servings 1 teaspoon Champagne vinegar ½ teaspoon salt 2 large eggs, as fresh as possible Directions Fill a bowl with ice and cold water. Fill a saucepan with cold water; place over medium heat. Stir in vinegar and salt; bring to a gentle, slow simmer. Reduce heat to low. Break each egg into separate small ramekins. Place one ramekin close to the water's surface; gently add egg to the simmering water. Let egg white set, 1 to 2 minutes. Gently lift egg from the bottom of the pan using a silicone spatula to prevent sticking. Repeat with remaining egg. Cook until white is firm and yolk is runny, about 6 minutes. Lift poached egg from simmering water using a slotted spoon; gently transfer to the ice water to stop the cooking process. Reheat eggs for 1 1/2 to 2 minutes in very gently simmering water; remove with a slotted spoon. Tap bottom of slotted spoon containing egg on a dry paper towel to remove any excess water before serving. Cook's Notes: Poached eggs in ice water can be refrigerated overnight if desired; just reheat before serving. To reheat poached eggs, bring a pan of water to a bare simmer and slide eggs into simmering water until warmed through, 1 1/2 to 2 minutes. Remove with a slotted spoon; tap bottom of spoon on a dry towel before serving. Try these with the Smoked Salmon Dill Eggs Benedict recipe. I Made It Print 195 home cooks made it! Nutrition Facts (per serving) 72 Calories 5g Fat 1g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 2 Calories 72 % Daily Value * Total Fat 5g 6% Saturated Fat 2g 8% Cholesterol 186mg 62% Sodium 652mg 28% Total Carbohydrate 1g 0% Total Sugars 0g Protein 6g 13% Calcium 27mg 2% Iron 1mg 5% Potassium 69mg 1% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.