How to make perfect poached eggs, follow this guide to learn the easiest way to getting perfectly poached eggs every time.
I often get asked how to poach perfect eggs.
It would seem a simple enough thing to do, but often, it takes a little practice and knowing the best technique so as to keep the egg white intact to the yolk and not end up with it all over the water and separated.
We've also got a great simple tutorial for how to make delicious fluffy scrambled eggs so be sure to take a look!
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So follow these easy instructions and enjoy poached eggs!
Ingredients
1 teaspoon Vinegar
1 Egg
2 Cups Boiling water
Instructions
Crack your egg into a bowl.
Bring a pan of water filled at least 5cm / 1 inch deep to a simmer. Add the vinegar.
Do NOT add any salt as this will break up the egg white.
Carefully tip the egg into the pan.
Cook for 2 minutes then turn off the heat and leave in the pan for 8 minutes.
Lift the egg out with a slotted spoon and drain it on kitchen paper.
Serve on some buttered toast or with an open sandwich or breakfast waffles.
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Recipe Card
How to Make Perfect Poached Eggs
The easiest way to getting perfectly poached eggs every time
Ingredients
- 1 teaspoon Vinegar
- 1 Egg
- 2 Cups Boiling water
Instructions
1. Crack your egg into a bowl.
2. Bring a pan of water filled at least 5cm / 1 inch deep to a simmer. Add the vinegar.
Do NOT add any salt as this will break up the egg white.
3. Carefully tip the egg into the pan.
4. Cook for 2 minutes then turn off the heat and leave in the pan for 8
minutes.
5. Lift the egg out with a slotted spoon and drain it on kitchen paper.
Serve on some buttered toast with salt and pepper to season.
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Nutrition Information:
Yield: 1 Serving Size: 1Amount Per Serving: Calories: 72Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 186mgSodium: 90mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 6g
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Joanne Sgrignoli
says:Merry Christmas! Thank you for the video. I have some hopefully constructive feedback for you.
The video begins with the water already hot, so the water is stirred and the eggs dropped in. Afterwards it is mentioned that the vinegar is already in the water, and that salt shouldn’t be added until after the eggs are added. I think that information should be given at the beginning.
The swirling of the water made a huge difference! My eggs came out oerfect!
Ruth Cobb
says:Good video. Anne Burrell on the Food Network as a good tutorial for making Eggs Benedict for a crowd and how to do it ahead. She swirled hers too and they were just as pretty. I haven’t tried this yet but the method looks easy enough.
lovefoodies
says:Glad you found the tutorial helpful Ruth. Anything that can make life easier in the kitchen is always a bonus!