How to poach an egg
Poached eggs are often bemoaned but really not difficult. They require attention. The runny, glorious yolk is absolutely delicious and worth the 2 minutes of concentrated attention. Vinegar is the secret to success. It keeps the egg together while it poaches. These are so easy, you will be amazed that you were ever intimidated.
- 4 cups of water
- 2 Tablespoons of distilled vinegar
- (yes that is it)
- Bring 4 cups of water to a slow bubble in a stock pan. If your water is too hot, it will cook the yolk.
- Crack your eggs into a ramekin (or a coffee cup) to ensure the yolk is intact
- Add the vinegar to the water
- When you first begin it is helpful to “swirl” the water and drop the egg gently in the middle. This requires you to cook eggs 1 at a time. After you feel more confident, you can add eggs into the still water and give the pan a gentle jiggle to make sure that the eggs don’t stick
- Cook for 2 to 2 1/2 minutes (depending on your water temp). Here is a cheater tip: it is done when it holds together. The yolk should be white and no longer translucent. It will take a few eggs for you to figure out the perfect temperature setting for your burner.
- Drain to prevent water eggs
- Serve dozens of ways like mushroom and eggs on toast, eggs Benedict or with toast and bacon.