Poached eggs are a culinary delight, offering a delicate balance between firm whites and runny yolks. But let’s be honest — poaching eggs for a big party can be stressful and challenging, especially if you want to serve them warm. In this article, we’ll walk you through a method used in professional kitchens that allows you to prep ahead and reheat without compromising on texture. With a few clever hacks and the right tools — you’ll be able to poach perfect eggs every time, whether it's just for yourself or a table full of guests.
We’re serving our poached eggs on miso buttered toast, you can perch them on pretty much anything — buddha bowls, salads, grilled asparagus, or a classic English muffin with hollandaise.
Silicone Pastry BrushServings: 2
Cooking time: 30 minutes
Preparation time: 30 minutes
Ingredients
Poached eggs:
Fresh eggs
Water: 750ml
White / malt vinegar: 1 Tbs
Ice (for ice bath)
Miso buttered toast:
Butter: 30g, softened in room temperature
Miso paste: 1 Tbs
Sourdough: 2 slices
Garnish:
Mixed sesame seeds: 1 Tbs
Extra virgin olive oil: 1 Tbs
Method
Fill a Stainless Steel Saucepan about 70% full with water — enough to comfortably submerge the eggs.
Place it over medium heat and bring to a gentle simmer.
Add 1 tablespoon of white vinegar to the water. Using a spoon, stir the water to create a gentle whirlpool. This motion helps the egg white wrap around the yolk, forming a neat shape.
Crack an egg into a small bowl or ramekin. Gently slide the egg into the centre of the whirlpool.
Let the egg cook undisturbed for 3-5 minutes. The whites should be set, and the yolk should remain soft.
Check the doneness by gently pressing the egg with your finger. The white should feel firm, and the yolk should be soft to the touch.
Using a slotted spoon, remove the egg and place it in an ice bath to stop the cooking process. You can poach as much as you need at this stage.
When ready to serve, reheat the egg by placing it in simmering water for about 30 seconds. Transfer to kitchen towel to slightly drain off excess water.
This method allows you to prepare multiple eggs in advance, ensuring all guests enjoy warm poached eggs simultaneously.
In a small bowl, mix softened butter with miso paste until smooth. Spread a generous layer of miso butter onto your sourdough slices.
Preheat a Griddle Pan over medium heat. Brush it lightly with vegetable oil using a Silicone Pastry Brush — this helps prevent sticking and encourages those beautiful grill marks.
Place the miso-buttered side of the sourdough down on the pan. Grill each side for about 3 minutes, or until golden and marked.
Top with a warm poached egg, sprinkle with toasted sesame seeds, and drizzle with olive oil. Serve immediately.
Poaching Eggs for a Big Party
Hosting a brunch for a crowd? Don’t let poaching eggs become a last-minute scramble. The good news is: you can poach eggs ahead of time—and still serve them warm and perfectly runny when your guests arrive.
Here’s how to do it like a pro:
Poach in advance – Cook your eggs the usual way (gently into simmering water, 2.5–3 minutes for a runny yolk).
Ice bath immediately – As soon as each egg is done, transfer it to a bowl of ice water. This stops the cooking and keeps the whites neat and tender.
Store in the fridge – Once cooled, the eggs can stay in the ice water in the fridge for up to a day.
Reheat to serve – When you're ready to plate up, bring a pot of water to a gentle boil, then lower to a simmer.
Warm for 1 minute – Drop in the pre-poached eggs and heat for just 60 seconds.
Dry and serve – Use a slotted spoon to remove each egg, then gently pat dry with a clean kitchen towel before serving.
This method saves time, keeps your kitchen calm, and lets you serve warm, beautifully poached eggs without stress. Whether it’s eggs benedict or a topping for avocado toast, they’ll taste like they just came out of the pot.
Common Poached Egg Mistakes (And How to Fix Them)
1. Water too hot
A rolling boil will shred your eggs. Always use a gentle simmer.
Fix: Look for steam and tiny bubbles clinging to the bottom of the pan — not big bubbles breaking the surface.
2. Cracking eggs directly into the pan
Doing this gives you less control and may break the yolk.
Fix: Crack into a ramekin or small bowl first. This also helps you check for broken yolks or shell fragments.
3. Not using fresh eggs
Poaching with old or less-than-fresh eggs is one of the most common reasons for failure — the whites tend to spread out and become stringy, rather than hugging the yolk.
Fix: Always get fresh eggs the day before and store them in the fridge overnight. This way, you ensure both freshness and that the eggs are cold before poaching — both factors help the egg whites hold their shape beautifully. eggs hold their shape better when poached.
4. Not Enough Water
If your pan doesn’t have enough water, the egg can easily sink and stick to the bottom before the white has a chance to set around the yolk. Without enough depth and movement, it’s harder to get that neat, cloud-like finish.
Fix: Always fill your saucepan about 70% full with water to give the egg space to swirl and lift. The swirling motion helps the whites wrap around the yolk quickly, preventing it from sticking or becoming ragged.
