The Ultimate Guide to Perfectly Poached Eggs: A Foolproof Method

• Fresh large eggs (as many as you need)

• 1 tablespoon white vinegar or lemon juice

• Pinch of salt

• Water

Equipment:

• Medium saucepan

• Slotted spoon

• Small bowl or ramekin for each egg

• Timer

Step-by-Step Poaching Process

Step 1: Prepare Your Setup

1. Fill a medium saucepan about 2/3 full with water

2. Add 1 tablespoon vinegar and a pinch of salt

3. Bring to a gentle simmer over medium heat (look for small bubbles, not a rolling boil)

4. While water heats, crack each egg into its own small bowl or ramekin

Step 2: Create the Perfect Cooking Environment

1. Once water is simmering, use a spoon to create a gentle whirlpool in the center

2. This vortex will help the egg white wrap neatly around the yolk

Step 3: The Poaching Process

1. Carefully slide one egg into the center of the vortex

2. Immediately repeat with additional eggs, working quickly but gently

3. Cook for 3-4 minutes for runny yolks, 4-5 for firmer yolks

4. Don’t overcrowd the pan – cook in batches if necessary

Step 4: Remove and Drain

1. Using a slotted spoon, gently lift eggs from the water

2. Touch the yolk gently to check firmness

3. Drain briefly on paper towels

4. Trim any wispy edges with kitchen shears if desired

Step 5: Serve Immediately

1. Poached eggs are best served right away

2. Place on toast, salads, or your favorite base

3. Season with flaky sea salt and fresh black pepper

Pro Tips for Poaching Perfection

Egg Freshness Test:

see continuation on next page

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