🥚Naked “Hard-Boiled” Eggs Recipe (Simple Poached Eggs) 🥚

I hate peeling hard-boiled eggs, so I make poached eggs using this simple recipe instead. It comes together quickly, and the best part is that there are no shells to remove. Poached eggs are incredibly versatile, whether you’re making egg salad, Eggs Benedict, or my Turkey Croquette Benedict.

This recipe is for six eggs, which saves time and lets you cook a dozen eggs in under twenty minutes. I usually do this about once a week, so I always have eggs on hand for a quick snack or a simple way to add extra protein and healthy fats to my meals, not to mention all the beneficial micronutrients found in eggs.

Vinegar increases the acidity of the water and helps the egg whites form a layer around the yolk, but you don’t have to stick to white vinegar, feel free to experiment with different types or simply use what you have on hand. You can even skip the vinegar altogether if you prefer.

I used to be a fan of the “vortex method,” where you stir the water to create a whirlpool that supposedly keeps the egg together, but I find it too time-consuming since it only lets you cook one egg at a time, and it doesn’t always work as well as advertised.

Poached eggs are also an excellent tool for meal prep because you can make several at once and store them for up to a week in the refrigerator.

If you feel pressed for time and that preparing meals in advance is not for you, put your doubts aside and make a batch or two of these simple poached eggs. You’ll be surprised by how easy it is and how convenient having them available can be.

Naked “Hard-Boiled” Eggs Recipe

Difficulty Level:  3 Meatballs

Prep Time: 5 Minutes

Cook Time: 7 Minutes

Servings: 2

• 6 fresh eggs
• 3–4 inches of filtered water (enough to submerge the eggs)
• A splash of vinegar (about 1–2 teaspoons)

To begin, fill a large pot or deep skillet with three to four inches of filtered water and add a splash of vinegar. Place the pot on high heat, watching carefully for small bubbles that will start to form on the bottom and sides as the water approaches a gentle simmer. The water should be 190 degrees Fahrenheit. Lower the heat slightly at this point to maintain that simmer without letting the water reach a rolling boil.

When the water is at 190 degrees Fahrenheit, crack one egg into a small bowl, lower the bowl to the water’s surface, and gently tip the egg into the water. Repeat this step with the remaining eggs. Make sure to give each egg enough space to cook without overlapping.

Allow the eggs to poach for about seven minutes if you prefer a medium-hard, slightly soft yolk. If you like firmer or softer yolks, adjust the cooking time accordingly. When the desired doneness is reached, use a slotted spoon to remove the eggs from the water. If you plan to serve them immediately, you may do so right away. If you’re making them in advance, stop the cooking process by placing your poached eggs in ice water or running them under cold water.

Serve your poached eggs on top of a steak or alone with a pinch of salt as a snack. You can also use them on top of avocado toast, alongside sautéed vegetables, or as eggs benedict.

To reheat your poached eggs, place them in boiling water or microwave them for about 30 seconds.