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Poached eggs (poché)

Serves 5From: T.C. Millî Eğitim Bakanlığı, Yumurta Pişirme (2018)

Ingredients

  • 500 gEgg
  • 2,000 gWater
  • 20 gSalt

Grams are the real measure. Glasses and spoons are approximate and vary by ingredient. 1 Turkish glass is 200 ml.

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Allergens

Allergen information is not complete yet.

Worked out from the ingredients. It does not cover contact in your kitchen.

Cross-section

  1. Water79%
  2. Egg20%
  3. Salt 1%

Ingredients by weight, heaviest at the bottom.

Method

  1. Add the salt to the water in a pot and set it on the stove. Once it boils, turn the heat down so the boiling slows.

  2. Crack the eggs into bowls first, then tip them into the water one by one. The water should be at boiling temperature without bubbling; cook the eggs for 3-4 minutes, unhurried. The whites should set and the yolks should stay soft.

    3 min

  3. Carefully lift the eggs out with a skimmer into cold water.

  4. If ragged edges have formed, cut them off. Leave the eggs in this water until you need them.

  5. Just before using, put the eggs into the salted water at boiling temperature; after 30 seconds take them out with a strainer, ready to serve.

Where this recipe comes from

From a published work: quantities come from T.C. Millî Eğitim Bakanlığı, Yumurta Pişirme (2018); the method is written in our own words.

Last changed: November 1, 2026

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