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    You are in: Home / Recipes / The Perfect Poached Egg Recipe
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    The Perfect Poached Egg

    The Perfect Poached Egg. Photo by Debbwl

    1/6 Photos of The Perfect Poached Egg

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    Total Time:

    Prep Time:

    Cook Time:

    12 mins

    5 mins

    7 mins

    breezermom's Note:

    Ahhh....the perfect poached egg.....liquid gold! From Bon Appetit magazine by Thomas Keller.

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    Units: US | Metric


    1. 1
      Start with a fresh egg. If the egg isn't fresh, the egg white deteriorates which leads to that jellyfish-like tendrils of whites seen with some poached eggs. To test for freshness, drop the egg into water. If it sinks, its fresh and perfect for poaching and souffles. If it stays submerged but lays with its wide-end up, its older but still good for most recipes. If it floats, throw it out.
    2. 2
      Pour 1/2 cup vinegar into each of 2 small bowls. Crack 1 egg into each bowl, taking care not to break the yolk. Let stand for 5 minutes.
    3. 3
      Meanwhile, bring a medium saucepan of water to a boil over medium-high heat. Using a whisk, vigorously swirl the water until a vortex forms in the center. Slip 1 egg with the vinegar into the vortex and continue to swirl the water with the whisk around the edges of the pan until it returns to a boil. The egg white should wrap tightly around the yolk, forming an oval shape.
    4. 4
      As soon as the water returns to a boil, reduce the heat to medium and gently simmer the egg, frequently swirling the water, for 2 minutes.
    5. 5
      Using a slotted spoon, lift the egg from water and use kitchen shears to trim any stray pieces of egg white. Place the egg on paper towels and gently blot; transfer the egg to a bowl or plate. Repeat with remaining egg. Season with salt and pepper.

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    Ratings & Reviews:

    • on May 03, 2012


      I made a few adjustments to simplify the cooking of the eggs, first I only used 1 tablespoon of white vinegar per egg and once the water came to a boil I removed the pan from the heat and slowly added both eggs, covered and let cook for about 3 1/2 minutes, they came out nice and firm with creamy egg yolks. I served these over biscuits and sausage gravy topped with some pepper and salt., Thanks for a simple and quick breakfast. Made for Spring 2012 Photo Tag.

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    • on June 09, 2012


      Worked perfectly! I have been using vinegar in my poaching water for years with excellent results every time. I did decrease the vinegar and cook time just a bit. Thanks for the post.

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    • on May 14, 2012


      Excellent poached eggs! The method was perfect and easy to follow. The poached eggs were done perfectly. I've always had those white stragglers when poaching eggs. This time I had need to trim! My only advice is to either have separate pots of water going or when finished with the first egg, dump the water and start fresh. I used the same pot of water for the second egg (with the already added 1/2 C vinegar from the first egg) and by the time the second amount of vinegar was added it did leave a bit of vinegar flavor on my second egg. Thank you for posting the perfect poached egg recipe!

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    Nutritional Facts for The Perfect Poached Egg

    Serving Size: 1 (169 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 92.9
    Calories from Fat 42
    Total Fat 4.7 g
    Saturated Fat 1.5 g
    Cholesterol 186.0 mg
    Sodium 73.3 mg
    Total Carbohydrate 0.4 g
    Dietary Fiber 0.0 g
    Sugars 0.2 g
    Protein 6.2 g

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