The ideal poached egg has a runny yolk, with a hardening crust and no raw white remaining.

In countries that mandate universal salmonella vaccination for hens, eating eggs with a runny yolk is considered safe.

However, poached eggs remain the preference of professional kitchens as it is easier to cook in larger quantities, and no additional equipment or appliance is needed to do so.

The North African dish shakshouka consists of eggs poached in a spicy tomato sauce.

In Italy, poached eggs are typically seasoned with grated parmigiano reggiano and butter or olive oil.

The Turkish dish çılbır consists of poached eggs, yogurt sauce with garlic, and butter with red peppers.

In Bulgaria, poached eggs are served on a bed of yogurt and often sirene, topped with butter and paprika.

[citation needed] In Indonesia, poached eggs are a common addition to instant noodle dishes.