The key to poaching an egg without it falling apart is using a fresh egg and adding a splash of vinegar to the water. A fresh egg's white is thicker and holds together tightly around the yolk; an older egg's white has thinned out, so it separates into wispy strands and scatters the moment it hits the water.
Keep the water at a gentle simmer just below a boil — water at a full rolling boil breaks the egg apart and scatters most of the white.
How do vinegar and salt help?
Adding 1 tablespoon of vinegar to the water helps the proteins in the egg white coagulate faster, which keeps the white gathered around the yolk instead of dispersing into the water. Salt has a similar effect but a much weaker one.
Too much vinegar can leave a faint vinegary taste on the egg, so don't go above 1-2 tablespoons per liter of water.
How should you drop the egg into the water?
Don't crack the egg straight into the pot — crack it into a small bowl first and gently slide it into the center of the water once it's near a simmer. That lets the egg stay in one piece as it enters the water instead of scattering.
Stirring the water gently with a spoon to create a swirl helps the white gather around the yolk, though this step is often unnecessary with a genuinely fresh egg.
How long should it cook?
An average-sized egg reaches a set white with a runny yolk after about 3 minutes. For a firmer yolk, extend that to 4-5 minutes.
Lift the egg out with a slotted spoon and rest it on a paper towel for a few seconds — that drains off the excess water and keeps the plate from getting wet.
What if the egg falls apart anyway?
If the egg scatters the moment it hits the water, the most likely cause is that it isn't fresh — in that case, add a bit more vinegar, or strain the egg through a fine sieve first to remove the runnier part of the white.
Water at a full boil is another common cause of scattering; turn the heat down to a gentle simmer and try again.
What pot size and water level should you use?
For poached eggs, use a deep pot rather than a wide one; a water depth of at least 8-10 centimeters keeps the egg from touching the bottom and turning tough there.
If you're poaching more than one egg at a time, a slightly wider pot helps, but keeping the water level too shallow can cause the eggs to touch and stick to each other.
Can poached eggs be made ahead of time?
Poached eggs can be cooked ahead, dropped into ice water, and kept in the fridge for a few hours; to serve, dip them in hot water for 30-60 seconds to reheat them.
This trick is especially useful for a crowded breakfast table, since it removes the need to poach eggs one by one at the last minute.
Can you poach an egg in the microwave?
It's possible to poach an egg in the microwave: put water and a few drops of vinegar in a microwave-safe bowl, crack in the egg, cover it, and cook for 45-60 seconds. The result is close to the stovetop method, though the texture is harder to control.
Microwave power varies between models, so start with 30 seconds the first time and add more as needed — otherwise the white can burst and scatter.
In short
A poached egg that holds together needs a fresh egg, vinegar in the water, a gentle simmer rather than a full boil, and about 3 minutes of cooking.
Crack the egg into a bowl first and slide it gently into the water, then drain it on a paper towel once it's out.