How to Poach Eggs (Eggs Benedict Recipe)

Poaching eggs is so simple! Here’s how you can get perfect poached eggs every time plus a bonus Eggs Benedict Recipe.

The Story

I learned how to poach eggs and make hollandaise sauce when I was in 12th grade. I was taught by wonderful teacher, Ms. Steen. She had this amazing class called Foods for Today. Students picked out a recipe based on the theme for the week (usually country-based), then Ms. Steen went and bought all the ingredients and oversaw the class as we tried our hands at cooking them up.

Amazingly my group was highly successful making both the sauce and the eggs, even without a blender for the Hollandaise.

I remember when she explained how to make a poached egg she showed us these cool little molds you can poach the eggs in if the free-form method was too tricky. She even had one that was heart-shaped.

After she gave us all the instructions on the poaching process she repeated, “I’m going to say that all again for you who were dreaming about who you are going to make your heart-shaped poached egg for”.

Oh Ms. Steen. The world needs more of you.

How to Poach Eggs

I promise, it is possible and heck even EASY you to poach eggs. Let’s start with what you need.

Ingredients and Supplies to Poach Eggs

• Stock pot of whatever size
• Slotted Spoon
• White Vinegar
• Salt
• Water
• Eggs

Egg Poaching Process

Begin by filling your pot of water about three inches.

Heat the water to just below boiling. You should have a few small bubbles making their way to the top now and then but not even a simmer.

Add to the water three teaspoons of white vinegar and three teaspoons of salt.

Gently crack an egg into a small, lightweight bowl, being careful not to break the yolk. If you do, save that egg for scrambled ones, it will not work for poached eggs.

Next, slip the bowl into the water and gently slide the egg in. Immediately use your slotted spoon to lightly encourage the egg whites to pool over top of the yolk. You will need to repeat this a few times.

After 3-5 minutes the eggs will begin to float. This is when they are done to my liking, with a soft, slightly runny yolk.

Remove the eggs with a slotted spoon and serve as is or see below to make eggs benedict.

How to Make Hollandaise Sauce

Hollandaise sauce can be made the hard way by hand or the easy way with a blender. Both have delicious outcomes.

Ingredients and Supplies

• Blender
• 8 Tablespoons (one stick) Butter
• 3 Egg Yolks
• 1/2 tsp Salt
• Pinch of mustard
• 1 Tbsp lemon juice (more to taste)
• Dill or other herbs (optional)

Making Hollandaise Sauce

Add the eggs yolks, salt, mustard, lemon juice, and herbs to a blender. Blend until well incorporated.

Melt the butter either on the stove or in the microwave.

With the blender running on its lowest setting, add the butter to the mixture in a slow steady stream.

Allow it to continue to mix for about thirty seconds, then switch it off. Ta-da! You have just made hollandaise sauce. Use immediately or store in the fridge for up to three days.

How to Make Eggs Benedict

Eggs Benedict seems like a pretty fancy breakfast and it kind of is. However, making it is WAY simpler than you think and oh-so worth it. Though with an entire stick of butter in the hollandaise sauce it might be one best kept for special occasions.

Ingredients for Eggs Benedict

• English Muffins
• Ham slices
• Poached Eggs
• Hollandaise Sauce

Put it all Together

If your english muffins are not fresh made (no shame in that!) pop them in the toaster. I like to use this recipe from Farmhouse on Boone.

While these are toasting, warm slices of ham on the stovetop.

Slice open the warm muffins and leave them cut side up.

Place the ham on top of the muffins, followed by the poached egg. Drizzle with warm hollandaise and enjoy breakfast bliss.

Watch and Learn

More Breakfast Please

Some other great breakfast options are my grandma’s caramel rolls, overnight french toast, or these amazing waffles!

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