How to Poach the Perfect Eggs, Every Single Time

 
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I love that perfect moment when the fork sticks into a poached egg and that glorious sauce runs about the dish, tying everything together in one flawless breakfast. Ugh. It’s just the best.

And I’ll teach you to nail it, too. It’s not hard!

There are endless ways to poach an egg described on the internet, in various cookbooks, etc, etc. But I want to make this as simple and easy follow as I can, all while providing no-fail instructions.

You’ll need: eggs, a small dish for EACH egg, white vinegar, a pot or pan with a wide base and a lid, a timer (one on your phone should work), and a slotted spoon.

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  1. Use the pot or pan you have with the widest bottom (and a lid!), and fill it with about 2-3 inches of water. Put it over high heat to boil.

  2. While the water reaches a boil, crack each egg you’d like to poach in a small dish or bowl (each egg gets its very own dish - see photo).

  3. Keep an eye on the water. Once it’s moments away from reaching a full-on boil, it’s time to put the eggs in, but first, you need to do one drizzle of white vinegar in a circle into the pot (about 2 tbsp. of vinegar is just fine). This helps keeps the egg whites in tact during the poaching. Give it a few seconds to infiltrate the water.

  4. Lower each egg bowl into the pot or pan and let the egg slowly slip out and into the water. I always set the small dish right on the bottom of the pot and slightly tilt it to release the egg. Doing this gently also helps keep the egg together.

  5. Get all eggs in (no more than 4 at a time), cover the pot or pan, turn off the heat, and set a timer for 5 minutes.

  6. After 5 minutes are up, remove the lid and using a slotted spoon, carefully remove the eggs from the water. Be sure to support the yolk so it doesn’t break in this process! Be sure the yolk is in the center of the slotted spoon. Set aside on a separate plate to cool and dry off before plating it on your dish. Wait at least 2 minutes.

  7. Use your hands to move eggs onto your dish. Still support from the yolk so it doesn’t break. Enjoy!