To make poached eggs perfectly, follow these steps:
- Prepare the water: Fill a wide pot with at least 4 inches of water and bring it to a gentle simmer (not a rolling boil). You want bubbles forming on the bottom and a few breaking the surface, but the water should be calm to avoid breaking the egg apart. Add 1 to 2 tablespoons of vinegar (white or rice wine vinegar) to help the egg whites coagulate, though this is optional
- Prepare the egg: Crack a fresh egg into a small bowl or ramekin. For a cleaner shape, you can strain the egg whites through a fine mesh sieve to remove the runnier parts before poaching
- Create a vortex: Stir the simmering water gently to create a circular motion (vortex) in the center of the pot
- Add the egg: Carefully slide the egg from the bowl into the center of the vortex. The swirling water helps the egg white wrap around the yolk for a neat shape
- Cook: Let the egg poach gently for about 3 to 4 minutes. Three minutes yields a runny yolk with firm whites; four minutes will have a slightly firmer yolk with a soft center. Avoid stirring or agitating the water during cooking
- Remove and drain: Use a slotted spoon to lift the egg from the water. Place it on a paper towel to drain excess water before serving
- Serving: Serve immediately on toast, salads, or grain bowls. If you want to prepare ahead, cool the poached eggs in an ice water bath and refrigerate for up to a few days. Reheat by briefly submerging in hot water before serving
Tips:
- Use fresh eggs for best results, as they hold their shape better
- Poach one egg at a time until confident, then try two at once but avoid overcrowding the pot
- Be gentle throughout to prevent the egg from breaking apart
This method yields poached eggs with firm whites and runny yolks, perfect for a healthy and elegant breakfast or meal addition
