Here’s how to poach an egg…perfectly! Here are all the secrets to getting firm whites and a runny yolk with no effort at all.
- 4 fresh eggs
- 1 splash white vinegar
- Kosher salt
- Equipment: small bowl, large skillet, slotted spoon, tea towel
- Fill a large skillet with 1 1/2 inches of water. Add a pinch of salt and a splash of vinegar. Heat over medium high heat until bubbles start to regularly rise off the bottom, just below a simmer (about 190 degrees Fahrenheit). Be careful to maintain the temperature throughout the cooking process and ensure the water does not boil.
- Crack each egg into a small bowl, then carefully slide each egg into the water. Make sure to give plenty of space between each egg. The egg whites will spread out a bit as they hit the water, then soon start to form up. (You can use a spoon to make them stay next to the yolk: once they’re cooked they’ll form together better.)
- Allow the eggs to cook for 4 minutes, until the whites set. Then turn off the heat. Remove the eggs with a fine mesh sieve or slotted spoon, then place them on a plate lined with a paper towel or clean dish towel to allow the poaching water to drain. If desired, trim the edges before serving.
- Category: Breakfast
- Method: Stovetop
- Cuisine: French
Keywords: Poached eggs, How to make poached eggs, How to poach an egg, Poached egg recipe