Perfect Poached Eggs
By: Shara Mortimer
Published: Thursday, February 18, 2010 - 11:35am

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.

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.