Description
How to poach eggs so they’re perfect every time? All you need is a splash of vinegar, a couple of inches of simmering water, and a whisk to create a vortex. Then slip your eggs in one by one and watch as they form delicate, spherical pouches of egg goodness!
Ingredients
Scale
- 3 – 5 cups water
- 2 tablespoons white vinegar
- 6 eggs
Instructions
- Fill a saucepan with enough cold water to easily cover eggs. Add vinegar. Bring to a rapid boil over medium-high heat.
- While water is heating crack eggs into individual small bowls or cups; one egg per cup (see notes on cooking multipule eggs at once). If preparing poached eggs in advance, prepare a medium bowl with an ice water bath and reserve, cold.
- Once the water comes to a low boil reduce your heat to maintain a sloid rolling simmer. Take a clean whisk and whisk teh water to create a whirlpool.
- Working quickly, so as not to lose the spin of the water, gently slip eggs into the water, one at a time. Cook to desired doneness.
- Quickly remove with a slotted spoon, drain and dry lightly on a paper towel if serving immediately – OR reserve cold to re-heat and serve as needed.
Notes
- Best practice: do not load eggs en mass. They’ll just stick together and form one BIG egg bundle and that’s not what we’re going for. You don’t need to cook your eggs all at once, stage them in depending on the size of your pot, up to four at a time, and use that cold water shock bath.
- Before you slide those eggs in, let the water slow down just a bit. You can spin the yokes right out of the whites or create an em=longated tadpole shape if you’re cooking in a water tornado. Practice makes perfect.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Poaching
- Cuisine: French