How to Cook a Perfect Poached Egg in 4 minutes and 10 seconds

perfect poached egg

Julia Child was a legend and I can only appreciate her content from what I watch online. I have to admit it, I even loved that movie Julia & Julia. Having only learned how to cook from teaching myself, I am always on the lookout for new ways to get better. That is how I learned how to make these perfect poached eggs.

Julia’s tip is quite simple, yet the payoff is huge. All it takes is three easy resources to make it happen — a pin, a timer, and 10 seconds.

Perfect Poached Egg every time

This tip for perfect poached eggs from Julia Child will completely change your breakfast for the rest of your life. I have always loved poached eggs but only ordered them at restaurants because I didn’t think I could make them. With this recipe, you will be making flawless poached eggs forever. You can even start impressing your family and friends.

Wasn’t that video so simple? Like I said in the video, all you will need to make perfect poached eggs is:

  • A Pin
  • A timer
  • 10 seconds

You’ll need eggs, a pot of water, and a slotted spoon of course, but it’s the pin, timer, and extra few seconds that really make the magic happen.

Why Julia Childs Tip Works

The real key to this recipe is the 10 second boil. That boil produces perfectly poached eggs every time. The reason I have never made poached eggs at home was because every attempt ended with a pan full of egg whites and no poached egg at the end.

The egg whites were always wispy and would pull away from the egg when I added it to the water.

Using this recipe for a perfect poached egg, you can say goodbye to those wispy egg whites. After poking the hole in the egg and boiling for 10 seconds, the egg holds its shape.

Now it’s your turn. Leave me a comment after you make this letting me know what you thought!

How to Cook a Perfect Poached Egg in 4 minutes and 10 seconds
 
Prep time
Cook time
Total time
 
Author:
Serves: 1
Ingredients
Instructions
  1. Bring a pot of water to a boil.
  2. Use a pin to make a small hole in the eggshell. This will release any air that's in the egg, which could otherwise cause it to crack. (the hole is small, nothing will leak)
  3. Place the whole egg (still in the shell) in the boiling water for exactly 10 seconds.
  4. Remove the egg from the water, and lower the heat to bring the water to a simmer (Boiling the egg helps it to retain its shape once it's cracked and poured into simmering water later.)
  5. Once the egg is cool enough to handle (5 seconds), poach the egg as you normally would, by cracking the egg into gently simmering water.
  6. Poach the egg for 3:30 to 4 minutes depending on how you like your egg. We cook ours to 3 minutes and 30 seconds for runny yolks
  7. Remove your egg from the water with a slotted spoon and place on a paper towel
  8. Serve on gluten free toast, salad or just eat it as is

 

 

Get our Weekly Recipes

Never miss a new recipe, get them delivered to your inbox weekly.

Powered by ConvertKit

8 Comments

  1. Hi George,

    I absolutely love poached eggs and have always had the same issues as you. But I will now give this recipe a try and see what happens.

    Loving your site. Am always looking for new recipes to try out.

  2. Tried it several times after seeing it elsewhere on the internet. It just plain doesn’t work / doesn’t make any difference from doing it without the 10 second pre-cook. If you pre-cook too long you get egg cooked and stuck on the inside of the shell when you crack it losing a bunch of egg, if you pre-cook any shorter than that you get the same poached egg mess as always.

    Even in your video you can see it’s just an ordinary poached egg, you’d get the same result without the pre-cooking.

    Julia Child was amazing but this doesn’t seem like something she would do.

  3. As a big fan of poached eggs I’ve yet to find a consistent way to make them perfect every time. This is it! I’ve made at least a dozen eggs (separately) using this method and each one has been flawless. Thank you!

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this Recipe: