How To Poach An Egg With A Ladle – All You Need To Know!

Poached eggs can turn a good breakfast into a great breakfast. Most people eat poached eggs while out for breakfast, leaving the poaching to the chefs. But poached eggs are a healthy way to cook and consume this yummy breakfast superfood. With poaching, you get all the protein with less added fats. Here we have an easy, foolproof poaching method so you can make an elegant breakfast for yourself as often as you like. Poaching with a ladle will make this intimidating dish easy as pie. So how is it done? 

To poach an egg with a ladle, follow these steps:

  1. Bring the water to a gentle boil.
  2. Remove the loose whites from the egg by using a strainer. Then, transfer the egg from the strainer into a lightly oiled ladle.
  3. Lower the ladle until the bottom of it reaches the top of the water. Slowly, let some of the water slip into the ladle with the egg. Do this process slowly until the ladle is fully submerged under the water.
  4. Cook for three minutes to three and a half minutes and then remove from the water. 

In this article, we will cover all the details you will need to make the perfect poached egg with a ladle. We will demystify all the queries you’re having about poaching the perfect eggs at home. We discuss if you need to use vinegar, and even how to poach multiple eggs at once. Continue reading to find out how to up your egg game!

An open organic poached egg with thyme on slate, How To Poach An Egg With A Ladle - All You Need To Know!

How To Poach An Egg With A Ladle

Cooking an egg with a ladle is easy once you know the tricks and you’ve practiced it a few times. Start by bringing your water to a rolling boil. You’ll want your water to be three to four inches deep to cook your egg properly.

Close up shot of poached egg on white background

While your water is boiling, strain your loose egg whites from your egg. The fresher your egg is, the less loose egg white there will be. All eggs have some loose egg white. This loose egg white is what makes your poached egg wispy. Removing them will give your egg white an even consistency. Simply place a fine-mesh strainer over a bowl and crack your raw egg into it. The rest of the egg will remain in the strainer.  

Once your water has boiled, lower the temperature to bring the water to a gentle boil. Some recipes call for a rolling simmer. They are very similar water temperatures. You want there to be bubbles coming up but not breaking the surface of the water. Add one to two tablespoons of vinegar. 

Steam over cooking pot in kitchen

Next, pour your raw egg from the mesh strainer into the lightly oiled ladle. You will need to lightly spray your ladle with cooking spray. An avocado cooking oil spray keeps this dish healthy. The fats in avocado oil are good for you and can take high amounts of heat.

Lower your ladle into the boiling water until the bottom of the ladle is resting on the top of the water. Let some of the boiling water slip very slowly into the ladle with your egg. The key here is to let the water into the ladle slowly. Do this as slowly as you can. Keep allowing water to drip into the ladle until the ladle and egg fully emerge in water. 

Click here to see this ladle on Amazon.

Cook your egg for three to three and a half minutes. When your egg is done, use a slotted spoon to release the egg from the bottom of the ladle then scoop the egg out with the slotted spoon. Press the egg against a paper towel to remove excess moisture. 

Click here to see this slotted spoon on Amazon.

Finally, place your egg on a plate of its own or on top of a delicious breakfast. Enjoy! 

One of the most intimidating things about poaching an egg is getting the egg to hold its shape. There are a few tricks to getting an egg to do this. However, placing an egg in a ladle and using the ladle to contain and shape the egg is a convenient, effective way to getting your poached egg to keep a consistent round shape. 

If you're more of a visual learner, then you can follow along with this Youtube video from Epicurious:

Can you Poach an Egg without vinegar? 

There are a few theories people hear of when poaching an egg. One is the use of vinegar. Does it help and do you need it? The answer is yes it helps and no you do not need it.

The vinegar acts as a coagulating agent. It makes the water more acidic, which the egg reacts to by binding to itself, taking on a rounded shape more quickly. Some people hesitate to use vinegar because they are afraid it will affect the taste of the egg.

However, if you use only one to two tablespoons, there will be no taste of vinegar. When using a ladle, the egg will take on the shape of the ladle. Using vinegar is not as necessary in this case, though it could help to some extent. 

How long should I cook poached eggs?

The egg is done when all the egg white is cooked. Generally, cooking time for a poached egg is between two to four minutes. Between three and three and half minutes tends to be the sweet spot, where all the egg whites are cooked. Three minutes for a tender egg and three and a half for a slightly firmer, well-done egg. 

Can you poach multiple eggs at once?

Sliced avocado and egg on toasted bread for healthy breakfast

You can poach multiple eggs at once. We do not recommend cooking multiple eggs with a ladle, however, because this involves holding a ladle for about three minutes, slowly dripping water into it. Dipping multiple ladles into the water slowly could prove to be very difficult. There are other ways to poach multiple eggs. 

How To Poach Multiple Eggs At Once

To poach multiple eggs, you will need to follow a similar procedure as the one discussed above. 

First, you will need to boil water. For multiple eggs, you will need to boil about a half gallon of water in a big pot. Use a pot about 10-12 inches in diameter. Add two tablespoons of vinegar. 

Next, strain each of your eggs through a mesh strainer. Catch the loose egg white in a bowl and place each egg into a little cup. 

When the water boils, lower the temp to a gentle boil or a rolling simmer. Place the eggs gently into the pot of water with a ladle. Do not stir the water, let them sink to the bottom. With a slotted spoon, twist the loose wispy egg whites back onto the yoke. This will help give your egg a nice rounded appearance. 

Let the egg cook for three to three and a half minutes. Remove the eggs and place them on a paper towel with a slotted spoon and viola! Multiple poached eggs! They're ready for eggs Benedict or the breakfast of your choosing.  

Following along with this video from Downshiftology will help you achieve the perfect poached egg, even when you're cooking multiple eggs at one time:

In Closing

You can use a ladle to poach the perfect egg. Try following the directions above. Soon you could be eating beautifully poached eggs in the comfort of your own home on the regular. 

Wanting to learn more egg-related cooking content? We think you'll enjoy the following:

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