Prep 1 min
Cook 3 mins
Serve on buttered toast for a "regular" Sunday breakfast or make Eggs Benedict or Eggs Florentine for a "special" occasion! The eggs should be cold & as fresh as possible.
- Pour 2 tablespoons of vinegar into the poaching water.
- Crack open eggs one at a time, into a small bowl.
- Bring the water to a boil, then reduce temperature.
- When water reaches a gentle simmer, pour egg into a ladle.
- Gently transfer eggs into simmering water.
- The egg whites will coagulate instantly & the vinegar will change the pH level of the poaching water.
- Poach the eggs for 3 minutes spooning the simmering water over the eggs.
- When the whites become opaque and feel firm to the touch they are done.
- Gently remove eggs with a slotted spoon and lay them on sheets of paper towel to dry.
- Serve immediately.
The perfect way to poach eggs, these are great! For me, 2 1/2 minutes is just right. A cook's note from Gourmet magazine that I find very helpful is: Poached eggs keep overnight. Transfer eggs as cooked with a slotted spoon to a bowl of cold water, then chill in water. To reheat eggs, lower them into simmering water with a slotted spoon and cook 20 to 30 seconds. Transfer to paper towels. Thanks for posting CountryLady!
I am the only poached egg eater in this house. Therefore, I do not make 8 eggs at one time! However, I always add a little vinegar to "keep the whites together". It is a great little trick!
This worked out very nicely. I don't think I turned the heat up high enough at first though, as it took a very long time for my water to simmer! But once it did, the eggs were good and it was easy. I even got my 2 year old to have some, and she has always refused eggs!