TempoLife › Cooking times and temperatures › poached-egg
How to cook poached egg
Barely-simmering water and a fresh egg give the neatest result.
Times and temperatures
| Method | Temperature | Time | Notes |
|---|---|---|---|
| Simmer | Just below boiling | 3–4 min | A splash of vinegar helps the white set. |
How to tell when it is done
The white should be set and the yolk cooked to your liking. An instant-read thermometer in the thickest part is the surest check; the times above are a guide to plan around.
Other foods
Chicken breast
A lean cut that dries out if overcooked — cook to temperature, not to the clock.
Chicken thigh
More forgiving than breast; stays juicy and takes a little longer.
Whole roast chicken
Roast time scales with weight; the thigh is the last part to finish.
Salmon fillet
Quick to cook; done when it turns opaque and flakes with a fork.
White fish (cod)
Delicate and fast; overcooking makes it rubbery.
Steak
Doneness is all about internal temperature; rest it before cutting.
A general cooking guide, not a food-safety guarantee. For meat, fish and eggs, use a thermometer and the safe temperatures above.
Source: Safe internal temperatures follow standard food-safety guidance (FoodSafety.gov / USDA). Times are general cooking guides. · checked 2026-09-04
Frequently asked questions
How long do you cook poached egg?
Simmer: 3–4 min at Just below boiling. Times vary with thickness and equipment, so check it is done.
What temperature should poached egg reach?
The white should be set and the yolk cooked to your liking.
Can I use an air fryer or oven instead?
Often yes — see the table above for each method's time and temperature. Air fryers usually run a little faster than a conventional oven.
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