Perfect Poached Eggs

Perfect Poached Eggs

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Ingredients
  • 1 tablespoon white vinegar
  • 1/2 teaspoon salt
  • 4 eggs
Directions
  1. Pour 2 qt. water into a deep 10-inch skillet or saucepan. Add vinegar and salt; heat the water to simmering.
  2. Break 1 cold egg into a small bowl. With the bowl near the surface of the water, gently pour in the egg. Repeat with 3 more cold eggs, adding them in a clockwise direction so you can remove them in the same order. Adjust the heat to maintain a steady simmer.
  3. Simmer the eggs, undisturbed, to desired doneness, about 3 minutes for a runny yolk and 5 minutes for a firmer one.
  4. Using a slotted spoon, remove 1 egg at a time, starting with the one that you added to the water first. Transfer the eggs to paper towels to drain.
Tip
  • Starting with cold eggs and adding a splash of vinegar and a pinch of salt to the water will help the whites stick closer to the yolks, giving you round, neatly formed eggs.
  • Make sure the poaching water is simmering. Boiling water can toughen egg whites.
  • If some of the eggs sink and stick to the bottom of the pan, dont panic! Gently slide a rubber spatula underneath to release them.
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