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Perfect poached eggs recipe

Perfect poached eggs recipe

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  • Dish type
  • Breakfast

I've tried numerous times to poach an egg sounds simple but how many times have we all tried it with advise adding vinegar to the water and still not good to look at. Well I've now cracked it, as to say here's all you need and do anyone can make this look and taste great.

19 people made this

IngredientsMakes: 1 poached egg

  • Egg
  • Vinegar
  • Boiling water

MethodPrep:2min ›Cook:2min ›Ready in:4min

  1. A middle sized saucepan but and will work (not small)
  2. Get a small cup and crack your egg into it.
  3. Cover with vinegar (brown)
  4. Fill your saucepan 3/4 full of water place on full heat and bring to the boil
  5. While the water is still boiling get a spoon and stir the water from the outside of the saucepan causing a vacum
  6. Add your egg (including vinegar) and simmer for 2mins
  7. When your 2mins is up you can remove your egg with a large spoon.

Tip

Be sure to put your egg in vinegar to start ...there is something in the vinegar which binds the egg white and prevents it spreading this is a recipe for a perfect poached egg looks great placed ontop of gammon and sliced through the middle.

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Reviews & ratingsAverage global rating:(2)

Reviews in English (1)

ALLELUYA, ALLELUYA, ALLELUYA! Finally been able to make poached eggs just like the TV chefs. I had these this morning with some "door stopper" toast - boooooooooooom. You will need to have a " test run" first with this recipe only because I found 2 minutes simmering just not long enough ( whites were still a tad runny ) so I simmered for an extra 30 seconds, seems to have done the trick. Coincidentally, Hugh Fearnly was on the Sunday Brunch show this morning and he said this is how he cooks his poached eggs.-27 Dec 2015


Perfect Poached Eggs

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You can learn to make Perfect Poached Eggs every single time with this easy recipe. Master the art of the perfect poached egg and so you can put an egg on top of every


Perfect Poached Eggs Recipe

A simple method for producing restaurant quality Perfect Poached Eggs at home.

Poaching uses no oil or fat and adds zero calories. Traditional poaching in boiling water can disperse the egg white resulting in more yolk than white.

The video shows several methods for making perfectly poached eggs.

Using inexpensive, distilled white vinegar helps the white congeal. Some people object to a vinegar taste using this method. They may be adding too much vinegar or using stronger tasting white wine vinegar instead of distilled white vinegar.

You can use a food ring instead of vinegar to restrain egg whites during poaching.

I prefer this stove top method of poaching to the microwave oven method that produces inconsistent results due significant differences in egg and yolk sizes within any size egg. There is also no risk of exploding eggs.

Cook’s Tips

  • To double this recipe to 4 eggs, increase skillet size to 10-inches to maintain water temperature. You can also poach eggs using a shallow pan.
  • Unlike poaching in boiling water, this method allows more leeway in poaching time. Depending on how much water is used and water temperature, yolks will remain soft for 8 minutes or longer. If eggs are too soft after 6 minutes return skillet to stove and heat until water begins to simmer and eggs are desired firmness.
  • To further limit the whites from spreading use stainless steel food rings. Add rings to pan, bring water to a boil, and place one egg within each ring or use one large ring for 2 eggs.

Food Ring

Related Recipe

Ingredients

  • 2 large eggs
  • 1 or 2 tablespoons (15-30 ml) distilled white vinegar
  • Kosher salt to taste
  • Fresh ground black pepper to taste

Method of Preparation

Step 1

Fill an 8 or 10-inch nonstick skillet nearly to the rim with water. Add salt if desired and vinegar. Bring water to a boil over high heat.

Step 2

Break eggs into separate small bowls or coffee cups for good separation when eggs are addd to the water. Breaking eggs directly into the water can cause uneven cooking.

Step 3

Lower both bowl or cup lips just into the water and slide eggs into the boiling water. Cover and remove skillet from heat for electric burners or turn off heat to gas or convention burners.

Step 4

Poach 4 to 6 minutes or until yolks are desired consistency.

Step 5

Carefully remove eggs from skillet using a slotted spoon to allow water to drain. Season to taste with salt and pepper and serve or use the eggs in your favorite recipe.


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How to Poach Eggs Perfectly

Getting that dreamy, oozy yolk is easier than you think.

Poached eggs are a popular brunch order at restaurants, but when was the last time you made them at home? For some reason, home cooks seem to shy away from poaching, but you don't have to be a pro to master a beautifully runny yolk. Here's the truth: Poaching eggs isn't really tricky at all! If you can boil water, then you can poach an egg. Read on and we'll show you how to make perfectly poached eggs every time. Once you master the basic poaching technique, you&rsquoll have endless brunch ideas. Serve your poached eggs Benedict-style on an English muffin with Canadian bacon and Hollandaise sauce. For a healthier take, try them over sautéed greens or on top of a grain salad. Better yet, enjoy them just as they are, on a piece of golden buttered toast!

Before you begin, make sure you have fresh eggs. They should have thick whites with round yolks. Check out this egg float test to see if your eggs are fresh. Once you&rsquore ready to poach your eggs, all you need is a pot of water. Here's how to poach eggs in five easy steps.

How to poach eggs:

  1. Gently boil water in a large pot. If you're thinking, &ldquoWhat the heck is a gentle boil?&rdquo just bring the water to a boil and then lower the heat, so the water is just bubbling but not boiling like crazy. Then salt the water.
  2. Crack your eggs into small individual cups, so they're ready to pour into the water.
  3. Using a spoon, begin stirring the water in a large, circular motion (like a tornado).
  4. Once the tornado is really moving, add the eggs. The motion of the water will wrap the egg white around itself so the egg stays together as it cooks.
  5. Cook the eggs for 2½ to 3 minutes, then remove with a slotted spoon.

Can you poach more than one egg at a time?

If you're feeing a crowd for brunch, you may want to poach more than one egg at time&mdashand you can! Just be careful not to crowd the pot too much. You can make these poached eggs ahead of time, then simply plunge the poached eggs back into the hot water to warm them up.

How do you poach an egg with a poacher?

If you&rsquore still thinking, &ldquoThere&rsquos no way I&rsquod ever attempt to poach an egg,&rdquo you may want to get an egg poacher. Add a tiny bit of butter in each section first, then crack the eggs in and cover to cook. This sneaky trick takes three to four minutes for the eggs to set and they pop out in perfect circles (almost too perfect, maybe!).

Why do we add vinegar to water when poaching eggs?

Adding a small amount of vinegar to the boiling water is a trick that some people use to help the egg whites come together quicker. It&rsquos completely optional and not even necessary, but if you do want to try it, stir one tablespoon of distilled white vinegar into the boiling water before you add the eggs.


About the recipe

Properly poached eggs can be an integral part of breakfast dishes, salads, soups or entrees, but they can be a bit tricky to pull off. Here's our guide to making your very best.

Adding vinegar with high acidity &mdash plain white distilled vinegar works best &mdash helps the whites set at a lower temperature while keeping the yolks runny. When you&rsquore ready to add the eggs to the water, use a spoon to create a vortex to help the eggs maintain their perfect shape. Most importantly, do not over-crowd the pot. To make ahead, place poached eggs in an ice bath then store in the fridge until ready to serve. To reheat, place poached eggs in hot water for a minute. The yolk of the poached egg will remain runny when broken.


Perfect Poached Eggs

Instructions

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  • 2 chocolate bar biscuit croissant topping
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  • 2 jelly beans bonbon
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Chupa chups sesame snaps chocolate cake tart icing chupa chups sesame snaps. Croissant marshmallow biscuit. Cookie topping wafer bonbon tootsie roll tart. Fruitcake topping tart caramels wafer donut topping pie pastry. Tiramisu caramels tiramisu marshmallow pudding pastry. Jelly jelly beans candy. Brownie muffin pastry cupcake cake dessert chocolate cake.

Cupcake ipsum dolor sit amet chocolate bar halvah carrot cake donut. Caramels chocolate bar donut cookie. Halvah apple pie apple pie brownie donut cheesecake. Powder sugar plum liquorice. Jelly jelly beans candy. Brownie muffin pastry cupcake cake dessert chocolate cake. I love cake indeed.

Chupa chups sesame snaps chocolate cake tart icing chupa chups sesame snaps. Croissant marshmallow biscuit. Cookie topping wafer bonbon tootsie roll tart. Fruitcake topping tart caramels wafer donut topping pie pastry. Tiramisu caramels tiramisu marshmallow pudding pastry.

Cupcake ipsum dolor sit amet chocolate bar halvah carrot cake donut. Caramels chocolate bar donut cookie. Halvah apple pie apple pie brownie donut cheesecake. Powder sugar plum liquorice. Jelly jelly beans candy. Brownie muffin pastry cupcake cake dessert chocolate cake.

Chupa chups sesame snaps chocolate cake tart icing chupa chups sesame snaps. Croissant marshmallow biscuit. Cookie topping wafer bonbon tootsie roll tart. Fruitcake topping tart caramels wafer donut topping pie pastry. Tiramisu caramels tiramisu marshmallow pudding pastry. Jelly jelly beans candy. Brownie muffin pastry cupcake cake dessert chocolate cake.

Cupcake ipsum dolor sit amet chocolate bar halvah carrot cake donut. Caramels chocolate bar donut cookie. Halvah apple pie apple pie brownie donut cheesecake. Powder sugar plum liquorice. Jelly jelly beans candy. Brownie muffin pastry cupcake cake dessert chocolate cake. I love cake indeed.

Chupa chups sesame snaps chocolate cake tart icing chupa chups sesame snaps. Croissant marshmallow biscuit. Cookie topping wafer bonbon tootsie roll tart. Fruitcake topping tart caramels wafer donut topping pie pastry. Tiramisu caramels tiramisu marshmallow pudding pastry.

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Chupa chups sesame snaps chocolate cake tart icing chupa chups sesame snaps. Croissant marshmallow biscuit. Cookie topping wafer bonbon tootsie roll tart. Fruitcake topping tart caramels wafer donut topping pie pastry. Tiramisu caramels tiramisu marshmallow pudding pastry. Jelly jelly beans candy. Brownie muffin pastry cupcake cake dessert chocolate cake.


9. Shakshuka with Bell Pepper

Ashley Manning

When I started researching poached egg recipes, I didn't realize that Shakshuka is just eggs poached in tomato sauce. A friend on my track team opened my eyes to how easy it really is to make Shakshuka (shoutout to Kathleen Hopps!), and now I'm itching to make it for myself.

While this beautiful brunch dish looks like it'd be hard to make, it's a pretty foolproof recipe that is perfect for serving a large group.


Combine the water, salt, and vinegar in a deep pan and bring to a bare simmer.

Break each egg into a clean cup, reserving any with broken yolks for another use.

Carefully slide each egg into the poaching water. Cook for about 3 minutes or until the whites are set and opaque.

Remove the eggs from the water with a slotted spoon, blot them on absorbent toweling, and trim the edges, if desired. The eggs are ready to serve now, or they may be properly chilled and held for later.