Printable Recipe
Perfect Cup-Poached Eggs for Beginners
A simple, foolproof method to make soft, creamy, and perfectly shaped poached eggs using small heat-resistant cups and salted water.
Prep time
5 min
Cook time
7 min
Total time
12 min
Yield
7
Ingredients
3
Steps
12
Filed under: eggs, poached, stovetop.
Source channel: Nancy Home
Key ingredients
fresh eggs, warm water.
Ingredients
- 7 fresh eggs
- 700 ml warm water
- 1 1/2 tbsp salt
Method
- Place seven small cups that are specifically rated as heatproof and suitable for stovetop water-bath cooking on the work surface.
- Combine the 700 ml warm water and salt in a measuring jug, stirring until the salt dissolves.
- Divide the salted water between the cups, filling each one approximately one-third full.
- Crack one fresh egg carefully into each cup.
- Arrange the cups upright in a large, deep pot, ensuring that they sit securely and do not touch the sides too tightly.
- Carefully pour boiling water into the pot around the cups until it reaches approximately one-third of the way up their sides. Do not pour boiling water into the eggs.
- Bring the surrounding water to a very gentle simmer, then reduce the heat to prevent the cups from rattling or tipping.
- Cook for approximately 7 minutes, until the whites are set and the yolks remain soft. Cook longer if firmer yolks are preferred.
- Turn off the heat and carefully lift each cup from the pot using heat-resistant tongs or oven gloves.
- Pour away the salted water from each cup without dislodging the egg.
- Run a small spoon gently around the edge of each egg to release it.
- Lift the poached eggs onto a serving plate or toast and serve immediately.