A poached egg is an egg that’s cooked without its shell by gently simmering it in hot (but not boiling) water until the white is set and the yolk stays soft and runny.
How it’s made
- Fresh egg is cracked into simmering water
- The white wraps around the yolk while cooking
- After about 3–4 minutes, it’s lifted out with a spoon
What it looks like
- Soft, smooth white exterior
- Runny or slightly set golden yolk inside
How it’s eaten
Poached eggs are commonly served on:
- Toast (like eggs on toast)
- Eggs Benedict (with English muffin, ham, and hollandaise sauce)
- Salads or avocado toast
Why people like it
- No added oil or butter → lighter than fried eggs
- Creamy yolk adds richness to dishes
- Simple but feels “restaurant-style”
If you want, I can show you an easy step-by-step way to poach an egg at home without it falling apart.
