Perfectly Poached Eggs | Recipe | "How To"

Poached eggs are my favorite.  They have a delicious, runny yolk and do not require any additional fats to  cook.  I am very happy eating a poached egg with a couple slices of toast.  Poaching eggs, while very easy, do have some tips and tricks.

Perfectly Poached Eggs Instructions

WATER: The water should not boil.  Water should just come to a simmer and should be between 160-180 degrees F.  There should be at least 3" of water, enough to cover the eggs.

WHITE VINEGAR: Add 1 tsp white vinegar for every egg you will poach.  It helps keep the egg formed while it cooks.

CRACKING EGGS: Crack eggs into ramekins, saucers or small bowls.  This helps keep the yolks in tact and makes it easier to place the eggs into the hot water.

ADDING EGGS: Swirl water with a spatula to cool.  Carefully add eggs one by one into the hot water.  To do this, dip a portion of the ramekin into the hot water and carefully slide in eggs.

EGGS WHITES: Using a spatula, carefully nudge egg whites closer to their yolks.  Do not touch the eggs after this point.

COOKING EGGS:  Lower heat to Medium to Medium-High depeding on your stove; should be high enough to maintain a simmer while covered, but not boil.  Cover pot with a lid and allow eggs to cook 3-4 minutes, depending on your desired degree of runniness, until whites have set and yolks are still soft.

REMOVING FROM WATER: Using a slotted spoon, remove each egg in the order they were placed into the pot.  Drain either on a paper towel or place in an ice bath to stop cooking process.  I prefer my eggs hot and runny, so I use the paper towel method and remove eggs after 3 minutes of cooking.

SERVING: Poached eggs are best when served immediately, although can be made ahead.

MAKE-AHEAD TIPS: If making for a larger crowd, poached eggs can be made in advance.  Simply cook eggs for 2-3 minutes, then place in an ice bath.  Cover with plastic wrap and refrigerate.  When ready to serve, place eggs in hot water for 1-2 minutes.  Drain and serve.