Perfect Poached Eggs
By: Leah Rodrigues
Published: July 4, 2011

I love poached eggs.  These delicate packages are delicious on toast, with beans, and atop asparagus.  Once I got the technique down, I started making them all the time.  There are a hundred ways to poach an egg but this is the method I subscribe to and they come out perfect everytime.
1. Heat a few inches of water in a pot.  The water should be very hot but not simmering or boiling.  In other words, you want to see the bubbles but don't want them to break the surface.
2. Add 1 tablespoon of regular distilled white vinegar to the water.  This will help tighten the egg white.
3. Break the egg into a small dish so that it will be easier for the egg to slide into the pot.
4. Swirl the water with a spatula in one hand to make a whirlpool and with the other slide the egg into the center.  The whirlpool will help the egg white to wrap around the yolk, creating a neat package. You can also scoop the white onto the yolk with a spoon but be gentle.  Sometimes your egg may stick to the bottom of the pan.  To release it,  use a plastic spatula.
5. Let it cook for 3 to 4 minutes for an egg with a runny yolk.  If you like your eggs fully cooked, let it go for another 2-3 minutes. Scoop the egg with a slotted spoon and let the water drain.
6. Serve
For a visual tutorial, watch this video from the Oakland Tribune Food Editor, Jenny Slafkosky.
*she does not use the whirlpool but corrals the white with a spoon as mentioned above

Comments:
Michele
July 4, 2011

What's your beautiful poached egg sitting on in the pic?  It looks fab and dare I hope, gluten free?
The Hungry Writer

This is exactly what I needed. I've been scared of poaching eggs for too long! Thank you.