Perfect Poached Eggs


Photo: Shara Mortimer
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Ingredients

1 tablespoon vinegar
4 very fresh large eggs

Preparation

1
Combine 1 1/2 inches water (about 2 quarts) and vinegar in a wide 3-quart heavy saucepan (preferably about 9 inches wide) and bring to a boil then reduce to a simmer.
2
Break 1 egg into a small bowl or cup and slide egg into water. It is best to break the egg on a counter edge or something that is not too sharp so that it does not tear the yolk.
3
Repeat with each remaining egg, spacing them evenly in saucepan, and poach at a bare simmer until whites are firm and yolks are still runny, about 3 minutes.
4
Transfer eggs as cooked to paper towels using a slotted spoon to blot excess moisture especially if the egg is to go on top of an English muffin.

Tools

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About

One of the top cooking questions I get is how to poach a perfect egg. For me it's pretty basic: vinegar & a heavy saucepan. No fancy equipment needed.

Yield:

2

Added:

Thursday, February 18, 2010 - 11:35am

Creator:

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