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Batch poached eggs at

A Foolproof Way to Make Batch Poached Eggs

There’s plenty of advice on how to cook a “perfect” poached egg out there. But here’s one I’ve never seen for batch poached eggs.

I learned it from my friend Emily who owns a farm stay bed & breakfast called Barking Mad Farm. Here’s how she describes her poaching method:

Batch poached eggs at
Get all set up for batch poached eggs and bring the water to a full boil.

“I carefully crack each egg into a small bowl and slip it into boiling water, turn off heat, cover and leave them for 4 minutes.”

{Emily adds vinegar to the water but I don’t because find it makes no big difference to the egg whites, but really affects the flavor of my eggs.}

Batch poached eggs at
Turn off the heat, then quickly and gently pour the eggs into the water one at a time.

That’s it! And when it comes to expertise in perfecting the poached egg, I’m going to hand it to the inn owner over anyone else because for them, breakfast really is the most important meal of the day.

Batch poached eggs at
Drop each egg into the water one at a time, then put on the cover and set a timer for 4 minutes.

The best part about this foolproof, hands-free method is that you make a batch of poached eggs all at once–from 4 to a whole dozen {you’ll need a wide saucepan}. That’s a giant win when you’re making eggs Benedict or hash for more than just yourself.

Batch poached eggs at
Use a strainer to lift an egg from the water and test to be sure the whites are set around the yolk.

Of course, poached eggs are now the essential garnish for grain and noodle bowls, topping vegetable pancakes and, of course, on toast.

And remember that the best eggs come are pastured. Learn more in my buying guide to eggs.


and become a forager

How do you like your eggs? Let me know in the comments below or tag a photo of your own eggs Benedict #lynnesforage on Instagram or Facebook.

Batch poached eggs at
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5 from 2 votes

Batch Poached Eggs

This is a simple method for one or more poached eggs. For more than 8 eggs, choose a wider pan With the heat turned off and covered, the eggs gently poach in 4 minutes--or longer for a more set yolk. I do not use any vinegar in the water because I find it flavors the eggs too much. 
Course Breakfast
Cuisine American
Keyword poached eggs
Prep Time 10 minutes
Cook Time 4 minutes
Total Time 14 minutes
Servings 4 people
Author Lynne Curry


  • 4 eggs pastured
  • 1 teaspoon fine sea salt


  • Fill a wide pan fitted with a lid with about 4 inches of water and add the salt. Bring to a boil and crack the eggs into a measuring cup and set aside.
  • When the water comes to a full boil, turn off the heat but keep the pan on the burner. Quickly but gently slip the eggs into the water one at a time. Cover and set a timer for 4 minutes.
  • Use a slotted spoon to lift one of the eggs from the water and check for doneness with your finger. The whites around the yolk should feel firm while the yolk gives and wobbles. If the whites are loose, leave the eggs in the water for about 1 minute more. (For anyone who prefers the yolks more set, leave the eggs submerged in the water for 1 to 4 minutes more, then check again.)


Boil water in a pan with a few pinches of salt and a few tablespoons of white vinegar.
I carefully crack each egg into a small bowl and slip it into rolling boiling water, turn off heat and leave in for 4 minutes (might be less not at elevation).
Pull each out with a slotted spoon and pat dry a bit then place on Benedict base.


  1. DIANE K

    5 stars
    4 perfectly poached eggs, and so easy, thank you. These were a delicious topping on an arugula, romaine, parsley salad with hemp seeds, grated watermelon radish and grated carrot.

    1. That sounds like a dream of a poached egg dish. So glad this helped, Diane!

  2. Jessica

    5 stars
    Excellent poached eggs and correct the first time. I was worried when I dropped them in cause the white went everywhere, but don’t fret! Just put the lid on and set the timer. I came back, and they were poached perfectly.

    1. Love to hear that, Jessica! Thanks for writing in.

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