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Four poached eggs on toast.

Perfect Poached Eggs


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5 from 1 review

Description

I learned this method from a woman named Sandy Gluck, a wonderful recipe tester who tested recipes for my cookbook, Bread Toast Crumbs.

Vinegar: Many people wonder why there is a need for vinegar. Vinegar helps the egg white set, preventing them from spreading everywhere. Some people believe this not to be necessary, especially if the eggs are fresh. This may be true. I have tried poaching without the vinegar, and I do find the egg whites spread more, so I always use the vinegar. I never find it makes the eggs taste too vinegary. 


Ingredients

  • 1 to 4 eggs
  • 1 to 2 tablespoons vinegar, such as white wine, white balsamic, rice, or apple cider

Instructions

Method for Making 1 Poached egg:

  1. Fill a shallow saucepan with 2 cups of water, cover it, and bring to a simmer. Crack an egg into a small bowl. Place 1 tablespoon of vinegar into a small bowl. Line a plate with paper towels or a cloth napkin. Have a wooden spoon and a slotted spoon nearby.
  2. Once the water simmers, uncover it, and TURN OFF THE HEAT.  Add the vinegar. Make a whirlpool (optional) with the end of the wooden spoon. Carefully lower the egg into the center of the vortex. Cover the pot. Set a timer for 5 minutes. 
  3. Uncover the pot. Transfer the egg to the prepared plate using a slotted spoon. Let rest briefly, 30 seconds to a minute. Then use as you wish. Notes: It may take some trial and error to get the timing right for you: 5 minutes will yield an egg with completely set whites and a runny yolk. You may want a runnier yolk, in which case, set the timer for 4.5 minutes. 

Method for Making 4 Poached eggs:

  1. Fill a wide shallow saucepan with 4 cups of water, cover it, and bring to a simmer. Crack 4 eggs each into their own small bowls. Place 2 tablespoons of vinegar into a small bowl. Line a large plate with paper towels or a cloth napkin. Have a slotted spoon nearby.
  2. Once the water simmers, uncover it, and TURN OFF THE HEAT.  Add the vinegar. Carefully lower the eggs into the pot one by one. Cover the pot. Set a timer for 5 to 6 minutes, depending on how runny you like your yolks: 5 minutes will yield very runny yolks; 6 minutes will yield less runny yolks. 
  3. Uncover the pot. Transfer the eggs to the prepared plate using a slotted spoon. Let rest briefly, 30 seconds to a minute. Then use as you wish. Notes: It may take some trial and error to get the timing right for you.
  • Prep Time: 5 minutes
  • Cook Time: 4 to 6 minutes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American