How to poach an egg in a saucepan

What often appears deceptively simple can, in fact, be a true test of culinary skill. Poaching an egg is one of the simplest yet most refined techniques in the culinary world. When done correctly, it yields a delicately cooked white that cradles a perfectly runny yolk — a true testament to precision and control in the kitchen. While many home cooks are intimidated by the process, all you really need is the right method, fresh ingredients, and a high-quality saucepan.

In this expert guide, we’ll walk you through the step-by-step process of how to poach an egg in a saucepan — the traditional way — using the professional-grade saucepans from Vinod Cookware, trusted by chefs for their heat control and reliability.

But firstly, why do you need a saucepan to poach an egg? 

A well-crafted saucepan, with its high sides and consistent heat distribution, provides the ideal environment for gentle cooking. Unlike shallow pans, a saucepan allows the egg to float freely while the white envelops the yolk — crucial for that neat, compact shape. For e.g, the Vinod Platinum Triply Saucepan with its three-layer construction ensures even heating and minimises temperature fluctuations — key factors in successful egg poaching.

What You’ll Need to Get Started

• Fresh eggs, fresher the better. (such number of fresh eggs that you need poached)

• Slotted spoon

• Your favourite saucepan from Vinod Cookware

• Paper towel

• 1 teaspoon vinegar (optional, but helps the whites set neatly)

• Sea salt, for seasoning

• 1 litre of water

How to poach an egg in a saucepan 

1. Fill up the saucepan with water to a depth of approximately 7-8cm. Allow the water to come to a gentle simmer on a medium flame. Aim for tiny bubbles rising from the bottom of the pan. Please ensure the water is not on a rolling boil. Simmering water allows the egg to cook in a calm, controlled environment. 

2. Stir in a teaspoon of white vinegar. This isn’t essential, but it lowers the water’s pH, helping the egg white to coagulate quickly and hold its shape around the yolk. This step will not change the taste of the poached egg. There’s no need to salt the water — season the egg after cooking.

3. Crack the eggs in a small bowl or ramekin. This will help slide the egg into the water more easily with minimal disruption. Also, you get an opportunity to remove any stray shell fragments.

4. To help the egg white wrap neatly around the yolk, use a spoon to create a gentle, circular current in the water before carefully adding the egg to the middle. This method is useful only when you are poaching one egg at a time.

If you are poaching more than one egg, lower the bowl close to the surface of the water and gently slide the egg into the centre of the pan. Don’t drop it from a height — delicacy is key. Add each egg carefully, spaced apart, and ensure your saucepan is large enough to accommodate them without crowding.

5. Allow the egg to poach gently for 3 to 4 minutes. Do not stir or disturb the water. You will know the egg is ready when the whites are firm but the yolk remains soft to the touch.

6. Using a slotted spoon, lift the eggs from the saucepan one by one. Hold the slotted spoon over a paper towel or clean dish towel to absorb any excess water. This prevents your toast or dish from getting soggy.

7. Season with salt and pepper to taste, and serve your perfectly poached egg on toast, avocado toast, Eggs Benedict, or any other dish you desire.

Poaching eggs in a saucepan may seem like a test of patience, but once you master the technique, it becomes a gratifying part of your kitchen repertoire.

Explore the full Vinod Cookware’s Saucepan collection and elevate your kitchen toolkit today.