Perfect Poached Eggs
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.
Total Steps
4
Ingredients
2
Tools Needed
3
Ingredients
- 1.0 tablespoon vinegar
- 4.0 eggs very fresh large eggs
Instructions
Step 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 <a href="/W7VKDJHH">boil </a>then <a href="/H3TYV2MZ">reduce </a>to a <a href="/GFSF4J5F">simmer.</a>
Step 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.
Step 3
Repeat with each remaining egg, spacing them evenly in saucepan, and <a href="/SNDRKPSQ">poach </a>at a bare <a href="/GFSF4J5F">simmer </a>until whites are firm and yolks are still runny, about 3 minutes.
Step 4
Transfer eggs as cooked to paper towels using a slotted <a href="/NX588QBK">spoon </a>to blot excess moisture especially if the egg is to go on <a href="/R34ZSY3M">top </a>of an English muffin.