How to Poach an Egg in a Saucepan

Written by angela lafollette Google
  • Share
  • Tweet
  • Share
  • Pin
  • Email
How to Poach an Egg in a Saucepan
Enjoy a poached egg for breakfast by cooking it in a saucepan with water. (poached egg and asparagus image by Freeze-frame Photography from

Eggs can be cooked and served in a variety of methods. Poached eggs, often referred to as "sunny side up," are usually serviced with toast. Poached eggs contain no additional fat, making them a very healthy choice for breakfast. Poaching an egg properly will prevent the yolk from breaking, and it will save you from cleaning up a mess in your saucepan.

Skill level:

Things you need

  • Water
  • Saucepan
  • Custard cup
  • Slotted spoon
  • Plate
  • Knife

Show MoreHide


  1. 1

    Heat 3 inches of water in a large saucepan until it boils. Reduce the heat to simmer the water.

  2. 2

    Break open one cold egg at a time. Hold a custard cup over the water. Pour the egg from its shell through the custard cup into the water.

  3. 3

    Cook the eggs in the water until the whites set and the yolk thickens. This will take around three to five minutes.

  4. 4

    Remove the eggs from the water with a slotted spoon. Hold the egg over the saucepan to drain any excess water.

  5. 5

    Place the eggs on a plate. Cut off the rough edges and serve immediately.

Tips and warnings

  • Always use fresh eggs for poaching because they will hold their shape.
  • Do not stir the water while you poach the eggs.
  • Do not poach eggs and then store them in the refrigerator. They need served immediately.

Don't Miss

  • All types
  • Articles
  • Slideshows
  • Videos
  • Most relevant
  • Most popular
  • Most recent

No articles available

No slideshows available

No videos available

By using the site, you consent to the use of cookies. For more information, please see our Cookie policy.