Poached Eggs Technique

READY IN: 7mins
Recipe by Debbwl

The fresher the eggs the better this works.

Top Review by pammyowl

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

Ingredients Nutrition


  1. Put water 1-1/2 inches deep in a large skillet and bring to boil.
  2. Add salt and vinegar for a fimer but less shiny egg.
  3. Reduce heat to a slow simmer.
  4. One at a time, break eggs into a saucer and slip into barely simmering water, keeping eggs as separated as possible.
  5. Cover skillet untill egg whites coat over yolks.
  6. Remove cover. Cook 3 to 5 minutes until whites are firm but yolks are still soft when touched with the back of a spoon.
  7. With a slotted pancake turner, lift each egg from the water and rest on a folded paper towel to absorb excess water.
  8. Trim away the loose thin white.
  9. Place on serving plate or recipe calling for poached egg.

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