- Most Helpful
- Highest Rating
This technique works really well and the eggs turned out great. The salt and vinegar in the recipe is about raising the boiling point of the water and not flavor so it's OK to use even if you don't like the taste of either. Eggs cook best at room temperature so if they have been in the refrigerator it's worth cracking them when starting to boil the water to give them a little time to warm up. I cooked for 4 minutes and enjoyed over toast with a little cracked black pepper, thanks for posting!
I love this method of poaching eggs. Used it for the first time today to make eggs bennie. I brought the water to a full boil then removed from heat and added eggs. Cooked for 3 1/2 min. and had runny eggs that were a little firm on the outside next time I will cook for 3 min. and I am sure it will give me the perfect runny yoke I am looking for. Will use this method all the time. Thanks for sharing
Yeah!! I had this for breakfast. Perfect! I only used one egg and much less salt, but the egg had a perfect shape and was done just the way I like it. I let mine sit for 3 minutes and 45 seconds. Not a big mess.. no boiling over or foaming up. I like this recipe better than the microwave recipe for poached eggs. (I put a slice of bacon in the microwave while the egg was cooking) :-) Thanks Grooved Pavement for an easy recipe.
This didn't work out for me. I left them in the water for 5 minutes. The yolks were fine, but the whites were too runny for me in places & I'm VERY fussy about that!!! In all fairness, I used farm fresh eggs...IDK if I'll try this again or not...if I do, I'll use store bought eggs. THANKS!!!
This is one of the easiest recipes I have comes across and gives great results, the only change I will make is keep it at 3 minutes as at 3 1/2 minutes my egg white were beautifully cooked but the egg yolk had just begun to set and would have liked a little runnier. thank you Grooved Pavement, made for Healthy Choices tag game.
Best poached eggs I've ever made. Thank you so much. Will use this recipe often.