In the past, unless it was worked into a baked good, I avoided eggs like the plague. I despised their taste and texture. Yet, in just the last few years, they have begun to grow on me a bit. I still have my limitations. In an omelet packed with veggies or poached is just about the only way I like’em. And even then they have to be prepared just right. Luckily, after years of trying broken, watery, or even vinegary eggs, I’ve learned the secrets to perfectly poached eggs.
How to Make Perfectly Poached Eggs
Below are some more tips and FAQs, followed by my quick and easy recipe for perfectly poached eggs!
Dairy-Free Serving Ideas for these Perfectly Poached Eggs
These are some of our favorite savory ways to enjoy perfectly poached eggs in the morning.
- Over Sprouted Whole Grain Toast with Salt and Pepper
- With Bacon or Homemade Sausage
- On Mushroom Patties or Other Veggie Cakes
- With Roasted Sweet Potatoes, Carrots, and/or Parsnips
- Atop Spinach (blanched in the egg poaching water) with Smoked Salmon
- Atop Dairy-Free Eggs Benedict
- On Potato and Pepper Hash
Which Eggs Should You Use?
Really, this is personal preference, but we like organic eggs with omega added best for taste. I was allergic to eggs as a child, and still have tolerance issues sometimes with conventional eggs. I’ve never had tolerance issues with organic eggs, so I stick to them.
But Aren’t Eggs Dairy?
Fortunately, they’re not! Which is great since eggs are a helpful food for people who need gluten-free, are on a paleo diet, follow a keto regimen, or who are simply having trouble finding savory dairy-free breakfast options. For more information, see this post: Are Eggs Dairy?
Special Diet Notes: Perfectly Poached Eggs
By ingredients, this recipe is dairy-free / non-dairy, gluten-free, grain-free, nut-free, peanut-free, soy-free, vegetarian, paleo, and keto friendly.
- Eggs (as many as you like)
- Fill a saucepan about ⅔ full with water and bring it to a boil.
- Crack an egg into a bowl. Reduce the heat to medium (you want the water simmering, but not boiling for the best cooked eggs). Give the water in the pot a quick swirl, and gently slide/pour the egg into the simmering water. Repeat with additional eggs. I usually do no more than three eggs at a time.
- Allow the eggs to cook for 3 to 5 minutes – 3 if you like the yolk runny, 4 if you like it partially cooked but still a bit runny, 5 or more if you like those eggs solid!
- Remove the eggs with a slotted spoon, sifting out any excess water, and serve while still hot / warm.