Poached Eggs

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Follow this simple step by step guide and video on how to make perfect poached eggs every time!

Prep Time5

Cook Time3

Total Time8

Course: Breakfast

Cuisine: American

Keyword: poached eggs

Servings:

Crack the freshest egg possible into a fine mesh sieve and allow the thinner whites to drain out.
Transfer the egg to a small custard cup/ramekin.
Bring 4 inches of water to boil in a large pot; then remove from heat.
Add a few splashes of neutral vinegar.
Using the handle of a wooden spoon, stir the water to create a whirlpool.
Gently lower the ramekin with the egg into the middle of the whirlpool and pour in; set a timer for 3-3 1/2 minutes.
When the egg is done poaching, remove it with a slotted spoon.
You can gently dab with a paper towel to remove any excess water, if desired.
Eat immediately!

Crack the freshest eggs possible into a fine mesh sieve and allow the thinner whites to drain out.
Transfer the eggs to small custard cups/ramekins.
Bring 2 inches of water to boil in a large skillet coated with nonstick cooking spray; then remove from heat.
Add a few splashes of neutral vinegar.
Gently lower the ramekins with the eggs into the skillet, leaving a few inches of space between them.
Using a spoon, you can gently move the water around the egg whites to help form them.
Put the lid on and set a timer for 3-3 1/2 minutes.
When the eggs are done poaching, remove them with a slotted spoon.
You can gently dab with a paper towel to remove any excess water, if desired.
Eat immediately!

Poached eggs can be made ahead of time - have an ice water bath ready and after the eggs are done cooking, gently transfer them to the bowl.
If you’ve used an ice water bath, you can then store poached eggs in the refrigerator for up to 4 days in a sealed container. When you’re ready to eat them, simply add a little hot water to a small bowl along with the poached egg for about 25 seconds until it’s warmed.
For tips and step by step photos, please refer to the full article