Prep 2 mins
Cook 5 mins
The fresher the eggs the better this works.
- 2 teaspoons salt (optional)
- 1 tablespoon white vinegar (optional)
- 4 eggs, very fresh
- Put water 1-1/2 inches deep in a large skillet and bring to boil.
- Add salt and vinegar for a fimer but less shiny egg.
- Reduce heat to a slow simmer.
- One at a time, break eggs into a saucer and slip into barely simmering water, keeping eggs as separated as possible.
- Cover skillet untill egg whites coat over yolks.
- Remove cover. Cook 3 to 5 minutes until whites are firm but yolks are still soft when touched with the back of a spoon.
- With a slotted pancake turner, lift each egg from the water and rest on a folded paper towel to absorb excess water.
- Trim away the loose thin white.
- Place on serving plate or recipe calling for poached egg.
I don't normally put vinegar in my poaching water, but I know it does keep the whites tighter and being national egg day, I had to make these! Thanks for posting, they were perfectly done in 3 1/2 minutes
This is the same method that I use for poaching eggs, quick and very easy. Thank you for posting this recipe, it works beautifully everytime. You always end up with spectacular looking and tasting eggs this way. Remember to be exact with the vinegar, a little extra will change the taste completely.
Super easy and quick to make! I added the vinegar but not the salt. I think I cooked my eggs for about 1 minute too long; the yolk started to set so it was only a little runny. Still very good served on an english muffin with ham and cheese. Made for Everyday Holiday.