Poaching eggs is a technique even skilled cooks avoid, because frankly, frying them is a lot easier to manage. There’s no swirling the water, willing whites to coagulate or crossing your fingers the yolks don’t break in the water. An egg poacher streamlines the process, but if you don’t have one, here are a few tips to help you succeed.
The secret to a perfectly poached egg? Vinegar! Just a teaspoon of vinegar helps the egg whites settle around the yolks, keeping the poached egg neat and nicely rounded. Also, remember to keep the poaching water at a simmer, not a boil, or the bubbles could break the fragile egg structure.
Here’s how to pull it off, step by step:
 Acidulate the waterBring a generous amount of water to a low simmer in a large sauté pan. Add a teaspoon of distilled white vinegar to help the egg whites coagulate. |
 Crack the egg into a dishCrack one egg into a ramekin or another small dish. This will help you pour the egg into the hot liquid. Check for shells. |
 Pour the egg into the waterGently ease the egg into the simmering water, starting near one edge of the pan. Repeat with the remaining eggs. Keep track of the order in which you added the eggs. |
 Simmer the eggsGently simmer the eggs, using a slotted spoon to keep them separated, for 3 minutes if you like runny yolks or 5 minutes if you prefer the yolks more set. |
 Remove the eggs from the waterUsing the slotted spoon, gently scoop out the first egg you put into the water, blot it on a paper towel and transfer it to a cutting board. Repeat with the remaining eggs. |
 Trim the eggsUse a paring knife to trim off the ragged edges of the eggs to make a neat appearance. Serve right away. |
Use your beautifully poached eggs to top a variety of breakfast and brunch dishes, such as Eggs Benedict or simply creamy polenta with sautéed greens. Try these recipes to get started:
8 comments
The best way to poach eggs is in the shell in a sous vide bath tub. Period!
Pre heat your water to 167°. Take your eggs out of the fridge and gently drop them into the water and let them cook for 14 minutes. Take them out of the water and crack them open and out comes a perfectly poached egg. You can do 2 eggs or 2 dozen eggs. They will all be perfect.?
dont forget to dry the egg a bit on a tea towel (or paper towel) as to not get the english muffin wet.
Any recipe that involves throwing away part of the product to make it LOOK um, yeah PERFECT is stupid. The whole idea of the acidulated water is that it will make the whites form a solid block. Use a fork to simply fold the whites or wrap them around the rest of the egg in the beginning.
Vinegar! So easy tips if you know! Thank you for share , Ware
[…] How to Poach an Egg Poaching eggs is a technique even skilled cooks avoid, but these simple steps can help you achieve the perfectly runny yolk you desire. Learn our secret ingredient here. […]
I had heard that vinegar affects the taste of the eggs which is why I never use it for poaching.
I find if you have your water on the right heat, as you say, not a bristling boil but a gentle simmer, the eggs come out perfectly. After dropping the eggs in, I plunge the handle on my toaster to toast the English muffins. Once they spring up I know the eggs are ready. Not very scientific I know !!
Laurie, glad your mom is enjoying the egg poacher pan! Here is a link to the recipe featured in this post: https://www.williams-sonoma.com/recipe/garden-hash-browns.html
Underneath the eggs are garden hash browns. Enjoy!
Hi! My mother and I were just talking about poached eggs. I really love them. My mother mentioned that she had just purchased the Williams Sonoma egg poacher pan and it’s the best purchase she ever made. She likes to prepare many eggs benedict for brunch with her RV club.
It is a divinely perfect plate. I was wondering what was underneath the eggs. Hashed potato?