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How to Make Poached Eggs

A poached egg, gently simmered in water, is a great way to enjoy an egg with a soft, runny yolk and velvety smoothness. Perfect solo—or as the centerpiece of other recipes, such as eggs benedict or an open-faced sandwich.  It’s quick, too!

Servings: 1

Active time: 5 minutes

Total time:

What You'll Need

  • 2 Davidson's Safest Choice® pasteurized egg(s)
  • salt to taste
  • dash of white vinegar or lemon juice


  1. To poach a pasteurized egg, first fill a deep saucepan or large sauté pan about half-full of water and set over high heat. Add some salt, for flavor, and white vinegar or lemon juice – this helps to keep the white of the egg from spreading.
  2. Next, crack a pasteurized egg into a small custard cup. When the water comes to a boil, reduce the heat so the water is at a simmer. Now gently ease the egg into the water, holding the cup as low as possible so the yolk doesn’t break.
  3. Repeat with additional eggs if desired, taking care not to crowd the pot.
  4. Use a spoon to gently gather the white around the yolk, then cook for 3 minutes.
  5. To test for doneness, lift the egg from the water using a slotted spoon and gently jiggle the spoon to make sure the white is solid.
  6. Carefully return the egg to the poaching water if you prefer a less runny yolk. When the egg is done, sprinkle with a little salt and pepper – it’s good enough to stand on its own with just a slice of toast or an English muffin.

Nutrition Facts

Serving Size (2 eggs)
Total Servings 1

Amount Per Serving:

Nutrition Category Amount
Calories 140
Calories from Fat 90
Total Fat 10g (15% DV)
Saturated Fat 3g (15% DV)
Trans Fat 0g
Cholesterol 370mg (123% DV)
Sodium 120mg (5% DV)
1g (0% DV)
Dietary Fiber 0g (0% DV)
Sugars 1g
Protein 12g
Vitamin A 0%
Vitamin C 0%
Calcium 6%
Iron 6%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.