Breakfast Essentials: Slow Poached Eggs & Toast

Andy Anderson !


I love eggs in all their varied expressions. Pan fried, poached, over easy, hard yolks, runny yolks… you get the idea. I love eggs. Full Stop.

My goal was to produce a slow-poached egg in the shell, but not using the “traditional” method.

What I came up with was a warm runny yolk, and silky whites that is absolutely spot-on for dipping some toast, or even bacon.

So, you ready… Let’s get into the kitchen.


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5 Min
45 Min
Stove Top



  • 2 large
    fresh eggs
  • 2 slice
    bread, your choice, toasted, lightly buttered, and cut into strips

  • ·
    salt, kosher variety, to taste
  • ·
    black pepper, freshly ground, to taste
  • ·
    sweet paprika, to taste

How to Make Breakfast Essentials: Slow Poached Eggs & Toast


  2. The Journey: I began this journey using the standard temperature for slow-poaching an egg in the shell, and that is 140f – 145f (60c – 63c). And while this is the accepted temperature, I did not like the results. So, I began cooking the eggs, one at a time, upping the temperature by a few degrees for each test, while keeping the cooking time at 40 – 45 minutes. I finally stopped when I reached a target temperature of between 150f – 155f (65c – 68c).
  3. The Science of Cooking an Egg: Did you know that the yolks and whites of an egg solidify at different temperatures? The whites solidify at 158f (70c), and the yolks solidify at 176f (80c). By maintaining my target temperature, I achieved an egg with a nice runny yolk, and silky whites. And that is exactly what I was after.
  4. Gather your Ingredients (mise en place).
  5. Place a rack into a pot and fill with water.
  6. Chef’s Tip: A bigger pot with lots of water will help maintain the stability of the temperature.
  7. Over low heat, raise the temperature of the water to 150f – 155f (65c – 68c).
  8. Add the eggs, and cook for 35 – 40 minutes.
  9. Chef Note: A wire rack is not essential; however, it will keep the eggs off the bottom of the pot, and promote even cooking.
  10. Chef’s Note: Unless you are good about gauging temperature, a good thermometer is a must.
  11. Chef’s Tip: If the temp begins rising above the maximum temperature, throw an ice cube into the pot to quickly lower it back down.
  13. Crack the eggs open into individual containers, sprinkle on a bit of salt, pepper, and paprika, and serve with the toast sticks. Or you could serve them over polenta, rice, fish (salmon is nice), wilted greens, roasted vegetables, or spinach salad (the egg becomes the dressing). Enjoy
  14. Keep the faith, and keep cooking

Printable Recipe Card

About Breakfast Essentials: Slow Poached Eggs & Toast

Course/Dish: Eggs
Main Ingredient: Eggs
Regional Style: American

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