Fresh large eggs (as many as you need)
1 tablespoon white vinegar or lemon juice
Pinch of salt
Water
Equipment:
Medium saucepan
Slotted spoon
Small bowl or ramekin for each egg
Timer
Step-by-Step Poaching Process
Step 1: Prepare Your Setup
Fill a medium saucepan about 2/3 full with water
Add 1 tablespoon vinegar and a pinch of salt
Bring to a gentle simmer over medium heat (look for small bubbles, not a rolling boil)
While water heats, crack each egg into its own small bowl or ramekin
Step 2: Create the Perfect Cooking Environment
Once water is simmering, use a spoon to create a gentle whirlpool in the center
This vortex will help the egg white wrap neatly around the yolk
Step 3: The Poaching Process
Carefully slide one egg into the center of the vortex
Immediately repeat with additional eggs, working quickly but gently
Cook for 3-4 minutes for runny yolks, 4-5 for firmer yolks
Don't overcrowd the pan - cook in batches if necessary
Step 4: Remove and Drain
Using a slotted spoon, gently lift eggs from the water
Touch the yolk gently to check firmness
Drain briefly on paper towels
Trim any wispy edges with kitchen shears if desired
Step 5: Serve Immediately
Poached eggs are best served right away
Place on toast, salads, or your favorite base
Season with flaky sea salt and fresh black pepper
Pro Tips for Poaching Perfection
Egg Freshness Test:
Place egg in a bowl of water
Fresh eggs will lie flat on the bottom
Older eggs will stand up or float
Troubleshooting Common Issues:
Wispy whites: Water isn't hot enough or eggs aren't fresh enough
Flat eggs: Vortex wasn't strong enough
Overcooked yolks: Cooked too long or water was boiling
Undercooked whites: Not cooked long enough
Make-Ahead Tip:
Cook eggs slightly less than desired (about 2.5 minutes)
Transfer to ice water to stop cooking
Store in refrigerator up to 2 days
Reheat in warm water for 1 minute before serving
Serving Suggestions
Classic Pairings:
Eggs Benedict: English muffin, Canadian bacon, hollandaise
Avocado Toast: Crusty bread, mashed avocado, chili flakes
Grain Bowls: Quinoa or farro with roasted vegetables
Salads: Especially spinach or kale salads
Ramen: As a luxurious topping for soup
Frequently Asked Questions
Q: Why do my eggs always fall apart in the water?
A: This usually means your eggs aren't fresh enough or the water isn't at the right temperature. Use the freshest eggs possible and maintain a gentle simmer.
Q: Can I poach multiple eggs at once?
A: Yes, but don't overcrowd the pan. Use a larger pot and create multiple small vortexes, adding eggs quickly but carefully.
Q: Do I really need vinegar?
A: While not absolutely necessary, vinegar helps the proteins in the egg white coagulate faster, resulting in a neater shape. You can use lemon juice as an alternative.
Q: How can I tell when the eggs are done?
A: Gently press the yolk with your finger or the back of a spoon. It should feel soft but not liquidy. With practice, you'll be able to judge by appearance alone.
Q: Can I use this method for egg whites only?
A: Absolutely! The process is exactly the same, though egg whites alone can be more delicate. Handle them even more gently.
