What You Need
1 or more eggs
Measuring cup with a handle, or a teacup
Plate lined with a paper towel or clean rag
1. Bring a small saucepan 3/4-full of water to a boil over high heat. Lower the heat to low and bring the water back down to a low simmer. There should just be a few bubbles hitting the surface.
2. Add about a tablespoon of white vinegar to the water.
3. Crack the egg into a measuring cup or a small teacup.
4. Slowly lower the cup into the barely simmering water, and tip the egg out into the water.
5. Set the timer for 4 minutes. The egg white should be immediately coagulating in the water.
6. Use the slotted spoon to carefully arrange the egg white into a more compact shape, if you desire.
7. Keep an eye on the water's heat; make sure it doesn't come back up to a rolling boil.
8. After 4 minutes, turn off the heat and remove the egg with the slotted spoon. Place it on the plate lined with a paper towel and gently blot it dry.
• The 4-minute time will give you a gently cooked poached egg, with a gooey yolk that still has a liquid center. Adjust the time if you want it more cooked.
• We find that the vinegar is really essential in helping cook the egg reliably and neatly; it helps coagulate the egg white quickly, so everything stay in place! If you have no vinegar, then the juice of about half a lemon will also do the trick, but it isn't quite as reliable as vinegar.
How do you cook your poached eggs? Is this the method you use?
Want more smart tutorials for getting things done around the home?
See more How To posts
We're looking for great examples of your own household intelligence too!
Submit your own tutorials or ideas here!
(Images: Faith Durand)