How to Make Perfectly Poached Eggs


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.

Perfectly Poached Eggs Recipe with Dairy-Free Serving Ideas for Breakfast (gluten-free, keto and paleo friendly)

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.

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?

Perfectly Poached Eggs Recipe with Dairy-Free Serving Ideas for Breakfast (gluten-free, keto and paleo friendly)

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.

Perfectly Poached Eggs
Prep time
Cook time
Total time
This is the easiest, oil-free way to make eggs. See my post above for delicious dairy-free ways to serve them.
Recipe type: Breakfast
Cuisine: American
Serves: As many as you like
  • Eggs (as many as you like)
  1. Fill a saucepan about ⅔ full with water and bring it to a boil.
  2. 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.
  3. 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!
  4. Remove the eggs with a slotted spoon, sifting out any excess water, and serve while still hot / warm.
Vinegar Note: Some recipes recommend adding a splash of vinegar to the boiling water before adding the eggs. This helps the whites to firm up quicker so they don't spread as much. You can certainly do this, but honestly, I can't stand the taste of the eggs when vinegar is used. Even a tiny amount seems to permeate their mild and delicate flavor. I'm also not a fan of firmer egg whites. But you can certainly use this technique.

More Dairy-Free Egg Recipes

Joel’s Perfectly Creamy Dairy-Free Scrambled Eggs

Perfect Creamy Dairy-Free Scrambled Eggs Recipe

Paleo Sheet Pan Eggs with Plant-Based Pecan Breakfast “Sausage”

Sheet Pan Eggs with Pecan Breakfast "Sausage"

Vegetarian Frittata with Eggs, Tofu, and Vegetables

Dairy-Free High-Protein Vegetarian Frittata Recipe with Eggs, Tofu, and Vegetables - also gluten-free and loaded with vegetables.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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