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You are here: Home / Elements & Ingredients / Perfect Poached Eggs

May 16, 2020

Perfect Poached Eggs

Perfect Poached Eggs are easy if you follow these simple steps!
I think that poached eggs are one of my absolute favorite things on the entire planet but to be honest they are something that eludes my mastery – and I think that’s the case with a lot of people! I can’t tell you how many perfect poached egg instructional videos, and recipes, I have read and studied. And now I think I have finally found something that works!

I subscribe to a lot of culinary magazines and one of these is Cook’s Illustrated. I don’t necessarily use many of their recipes but they do have some how-to ideas, reviews of equipment and other great information. So this is what they say to do to make perfect poached eggs; yesterday I tried and, hallelujah hallelujah! It worked!

It’s best to start off with the very freshest eggs possible and I happened to have four that a neighbor brought me yesterday, so fresher than that you can’t get!

You need to use a crockpot or a super heavy-bottomed pot like Le Creuset.

Put 6 cups of water in the pot and bring it to a boil. Set aside 1 tablespoon of white vinegar and 1 teaspoon of salt.

Gently crack each egg into a fine mesh strainer so the most liquidy part of the egg whites strain through.

Then very gently slip each egg into a liquid measuring cup with a spout, or a small bowl. Once the water is boiling stir in the salt and vinegar and remove the pot from the heat. With the measuring cup right at the level of the water pour in one egg, then the next egg in a different spot, then the next and the next. Cover the pot and set your timer for three minutes. No stirring necessary. Open the pot and if all the egg whites seem to be white and firm use a slotted spoon to remove the eggs, one at a time, and place in cold water.

Perfect Poached Eggs tips and tricks!

You can either use the eggs immediately or remove from the cold water with a slotted spoon and store in the refrigerator for up to three days. When you’re ready to use an egg just place it in a sauce pan of hot water for a minute and a half to warm it up.

I love perfect poached eggs on top of a bowl of soup, on top of salad like the one in this picture, on a piece of toast or just on its own. I’m an egg fanatic! Anyhow, give this technique a try and let me know if you end up with perfect poached eggs!

Perfect Poached Eggs - do these 4 things and they’ll be perfect every time!

Perfect Poached Eggs would be delicious with these Buttery Scones.

I also love them on this Puntarelle Salad.

Perfect Poached Eggs are easy if you follow these simple steps!

Perfect Poached Eggs

Print Recipe Pin Recipe Rate Recipe
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Perfect poached eggs are one of my absolute favorite things on the entire planet but to be honest they are something that until now eluded me – and I think that’s the case with a lot of people! I can’t tell you how many poached egg instructional videos, and recipes, I have read and studied. And now I have finally found something that works! Cook’s Illustrated has some great how-to ideas and this is what they say to do for perfect poached eggs - and it works!
It’s best to start off with the very freshest eggs possible and I happened to have four that a neighbor brought me yesterday, so fresher than that you can’t get!
Course: Breakfast, Side Dish
Cuisine: international
Keyword: eggs, poached eggs
Servings: 4

Equipment

  • crockpot or a super heavy-bottomed pot like Le Creuset
  • Fine meshed tea strainer
  • Slotted spoon
  • Small measuring cup with spout

Ingredients 

  • 4 eggs
  • 1 tablespoon Vinegar, white
  • 1 teaspoon Salt

Instructions

  • Put 6 cups of water in the pot and bring it to a boil.
  • Set aside 1 tablespoon of white vinegar and 1 teaspoon of salt.
  • Gently crack the eggs into a fine mesh strainer so the most liquidy part of the egg whites strain through.
  • It’s best to strain each egg individually. Small tea strainers work perfectly for this.
  • Next very gently slip each egg into a liquid measuring cup with a spout, or a small bowl.
  • Once the water is boiling stir in the salt and vinegar and remove the pot from the heat.
  • With the measuring cup or bowl right at the level of the water pour in one egg, then the next egg in a different spot, then the next and the next.
  • Cover the pot and set your timer for three minutes. No stirring necessary.
  • Open the pot and if all the egg whites seem to be white and firm use a slotted spoon to remove the eggs, one at a time, and place in cold water.
  • if the egg whites are not yet solid and set cover the pot for another 30 seconds. Keep checking every 30 seconds until the egg whites are solid.
  • You can either use the eggs immediately or remove from the cold water with a slotted spoon and store covered in the refrigerator for up to three days. When you’re ready to use an egg just place it in a bowl of hot water for a minute and a half to warm it up.

Nutrition

Serving: 1egg | Calories: 64kcal | Carbohydrates: 1g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 164mg | Sodium: 644mg | Potassium: 61mg | Sugar: 1g | Vitamin A: 238IU | Calcium: 25mg | Iron: 1mg
Tried this recipe?Let us know how it was!

 

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For decades I've pursued my passion for Italian food and culture through bespoke food tours, hands-on cooking classes, travel tips, walking tours, day trips and weeklong food holidays at charming spots throughout Italy. Continue Reading...

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