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Eggs Benedict (poached) — 180°F (gentle simmer) (82°C), 3-4 min

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Temperature: 180°F (gentle simmer) (82°C)

Cook Time: 3-4 min

Overview

Eggs Benedict (poached): cook at 180°F (gentle simmer) (82°C) for 3-4 min. Water at bare simmer — no rolling boil. Add splash of vinegar. Swirl water, drop egg in center. Whites set, yolk runny.

Key Details

  • Temperature: 180°F (gentle simmer) (82°C)
  • Cook Time: 3-4 min
  • Water at bare simmer — no rolling boil. Add splash of vinegar. Swirl water, drop egg in center. Whites set, yolk runny.
  • Use fresh eggs for best results — older eggs spread more
  • Room temperature eggs cook more evenly

Why This Matters

  • Egg cooking is one of the most searched cooking topics
  • Temperature control makes the difference between perfect and rubbery eggs
  • Different styles require different heat levels and timing

How To

  1. 1Set heat to 180°F (gentle simmer)
  2. 2Cook for 3-4 min
  3. 3Water at bare simmer — no rolling boil. Add splash of vinegar. Swirl water, drop egg in center. Whites set, yolk runny.
  4. 4Season after cooking for best texture (salt can toughen eggs)

Tags

cooking-tempspoultryeggseggs-benedict-poachedbreakfast

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Frequently Asked Questions

180°F (gentle simmer) (82°C). Cook for 3-4 min. Water at bare simmer — no rolling boil. Add splash of vinegar. Swirl water, drop egg in center. Whites set, yolk runny.