Poached eggs usually take about 3–4 minutes in gently simmering water for set whites and a runny yolk.

Basic timing

  • For a very soft, runny yolk: about 2–3 minutes.
  • For a classic poached egg (set whites, runny center): about 3–4 minutes.
  • For a more set yolk: about 4–5 minutes.

Simple step‑by‑step

  1. Heat a pan of water to a gentle simmer, not a rolling boil.
  1. Crack the egg into a small cup or ramekin.
  1. Optionally add a splash of vinegar and swirl the water into a mild vortex.
  1. Slide the egg into the center and start timing.
  1. Cook 3–4 minutes, then lift with a slotted spoon and gently press to check doneness.

Small tweaks that matter

  • Larger or fridge‑cold eggs may need an extra 30–60 seconds.
  • For very delicate whites, some cooks strain the thin white off in a fine sieve first for a neater shape.
  • You can poach ahead for 3 minutes, chill in cold water, then rewarm briefly in hot (not boiling) water before serving.

Bottom note: Information gathered from public forums or data available on the internet and portrayed here.