Poached Egg

Quick Summary

Poaching eggs involves gently cooking an egg out of its shell in simmering water. The result is a tender, set white with a warm, flowing yolk. It is a nutritious, protein-rich staple that elevates any meal.

Ingredients

Method

1. 1. Fill a wide saucepan with 4 inches of water. Add vinegar and bring to a gentle simmer.
2. 2. Crack one egg into a small ramekin or fine-mesh sieve to remove thin whites.
3. 3. Create a gentle whirlpool in the water. Carefully slide the egg into the center.
4. 4. Cook for 3 minutes. Lift carefully with a slotted spoon.

Nutrition Snapshot

FAQ

Do I need vinegar in the water?

Vinegar helps the egg whites coagulate faster, keeping your poached egg neat and tidy.

How do I know when they are done?

The white should be opaque and firm, but the yolk should remain soft to the touch.

Can I poach eggs in advance?

Yes. Poach them, place in an ice bath, and reheat in warm water for one minute before serving.