How To Poach an Egg: The Video

Video from The Kitchn

For a long time we avoided poached eggs out of a misplaced impression that they were extra-difficult or tricky. But they are not! A perfect poached egg is quick, simple, and foolproof. Here's how we make poached eggs now.

What You Need

Ingredients
1 or more eggs
White vinegar
Water

Equipment
Small saucepan
Measuring cup with a handle, or a teacup
Slotted spoon
Timer
Plate lined with a paper towel or clean rag

Instructions

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.

Additional Notes:

• 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?


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(Images: Faith Durand)

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Faith is the executive editor of The Kitchn and the author of three cookbooks. They include Bakeless Sweets (Spring 2013) as well as The Kitchn's first cookbook, which will be published in Fall 2014. She lives in Columbus, Ohio with her husband Mike.

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