Recipe by Grooved Pavement
Poached eggs can be intimidating, but with this easy method you are guaranteed perfect poached eggs every time, whether you like the yolks soft and runny or firm.
Top Review by Peter J
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!
Directions See How It's Made
- Fill a 10" high sided frying pan with water until near the top.
- Add salt and vinegar to the water and bring it to a boil.
- Meanwhile, place the eggs in separate small bowls (coffee mugs work too!).
- Once the water boils, remove it from the heat and add both eggs at the same time on opposite sides of the pan.
- Cover the pan with a lid and let sit for 3-1/2 minutes for a soft yolk or 4-1/2 minutes for a firmer yolk. Lift from pan with slotted spoon and serve.