A poached egg is an egg that has been cooked outside the shell by poaching or steaming, as opposed to boiling or simmering. Poaching eggs is a popular cooking method that can yield more delicately cooked eggs than cooking at higher temperatures such as boiling water. Poached eggs are a popular brunch order and are the basis for many dishes in Louisiana Creole cuisine, such as Eggs Sardou, Eggs Portuguese, Eggs Hussarde, and Eggs St. Charles. Poached eggs can be served in several settings, such as on asparagus or avocado toast.

To make a poached egg, the egg is cracked into a cup and then gently slid into barely simmering water. Some people swirl the water and drop the egg into the center, but this method may not work for everyone. The egg is then cooked for 2.5 to 3 minutes, resulting in a firm white and runny yolk. Poached eggs can be made ahead of time and stored in the refrigerator for up to five days. To reheat, the eggs can be transferred to a bowl of very hot tap water for 2 to 3 minutes.