Poached eggs are a delicious and versatile option any time of day. Take the guess work out of achieving a perfectly poached egg with this recipe.
- Pot or deep saucepan filled with at least 1 quart of water
- 1 tablespoon white vinegar
- Wooden spoon
- Slotted spoon or fish spatula
- Fill a large pot with at least 1 quart of water.
- Bring the water to a simmer, at least 185 – 190 degrees F. You’ll see bubbles on the bottom with lots of steam coming up. A kitchen thermometer is a handy tool in the kitchen to monitor the temperature of the water.
- Drop your WHOLE egg into the simmering water for 10 seconds. Count this off so you don’t go over.
- Remove the whole egg from the water.
- Add 1 tablespoon of white vinegar to the water.
- Break the egg into a small ramekin.
- Swirl the water with the stem of a wooden spoon.
- Dip the ramekin into the water to release the egg into the swirl.
- Set your timer for 3 minutes. No more than 5 minutes, depending on how much you want the yolk cooked.
- Remove the egg from the water with a slotted spoon or fish spatula.
- As the egg is simmering, check the temperature of the water. Maintain as close as possible the goal of 185-190 degrees F.
- Voila! Perfectly poached egg.
- With this approach there is no need to strain your egg beforehand, or trim the whites afterwards. Cooking the whole egg for 10 seconds works to begin the process of congealing the whites before dropping the unshelled egg into the water.