How to Poach a Fried Egg

One of my goals for 2014 is start adding videos to the blog. I really love videos but I have to admit there’s a steep learning curve. I’ve been playing around for a few months and this is my first published attempt. It’s been fun practicing and I hope to do more of these in the future.

I ran across this method of fixing fried eggs completely by accident one day. One of the problems I’ve always had with fried eggs is flipping them without breaking the yolk. It can be a little tricky and my success rate is about 50/50. I’ve tried to do them sunny side up but the white part never got cooked enough for me tastes. Poached eggs are delicious but a slightly messy pain in the ass. Inspiration struck one day and I decided to try something different.

After some trial and error, I came up with this method of frying eggs. It’s a cross between poaching and frying.

1. Heat skillet over medium heat and coat with cooking spray or oil.

2. Crack eggs into the skillet and add 1/4 cup of water to the skillet.  Cover the skillet with a lid.

4. Let eggs cook until desired doneness. I usually cook mine for a minute and then remove the lid. Once the white is set and the yellow starts to thicken, I remove them. If you like your eggs more solid, leave them in the skillet for an additional minute. It takes a little practice to get the timing down since it can vary depending on the level of heat and the type of skillet. I’ve found that they tend to cooking faster in cast iron so I add a little more water when I use cast iron. Also if using cast iron or stainless steel, be sure to coat your pan with plenty of oil.

How to Poach a Fried Egg from janet foster on Vimeo.


  1. Becca
    February 20, 2014

    This is genius! I’m going to try this method over the weekend. Great job on the video!

    • jfoster
      February 28, 2014

      Thanks. I can’t believe I never thought to do that before.

  2. Notes from Betty Becca » Blog Archive » Eggs of Instagram
    March 14, 2014

    […] Kitchen, and the one for fried eggs from Pioneer Woman (that I’ve talked about before). This combo is a cool approach from A Cook at Heart. I’m going to try that […]

    • jfoster
      April 22, 2014

      Thanks for the mention. I appreciate it.

  3. Southwestern Sweet Potato Hashbrowns | Notes from Betty Becca
    May 21, 2015

    […] of the mixture per serving, top with your favorite style of egg (the one shown is skillet poached, technique here), salsa, and cilantro. I cannot describe how delicious this is! I got 3 weekday breakfasts out of […]

    • jfoster
      June 10, 2015

      I just saw this. I’m so glad you enjoyed it!


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