Serves 2
8 min
Perfect Poached Eggs
Recipe GLPR9747a39ac8edcd
A simple yet elegant method for creating perfectly poached eggs with tender, set whites and a creamy, runny yolk. This counterintuitive technique produces consistently beautiful results without the need for special equipment or complicated techniques. The gentle heat and acidic poaching liquid ensure the egg whites coagulate evenly while the yolk remains luxuriously custard-like.
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Ingredients
1 cup water
1 teaspoon rice vinegar, white wine vinegar, or apple cider vinegar
1 teaspoon Diamond Crystal kosher salt (or half the volume if using table salt)
2 large eggs, cracked into individual bowls or ramekins
Directions
Pour the water into a medium saucepan and bring to a gentle simmer over medium heat. Once steam begins to rise steadily, add the vinegar and salt, then stir to dissolve the salt completely.
Crack each egg into a small bowl or ramekin, being careful not to break the yolk. This allows you to gently slide the egg into the poaching liquid without breaking it.
When the poaching liquid is at a gentle simmer with small bubbles rising slowly, slowly pour the first egg from its bowl directly into the center of the liquid. The egg white will immediately begin to set around the yolk.
After 30 seconds, gently add the second egg to the liquid in the same manner. Do not let the water return to a boil; maintain a gentle simmer throughout cooking.
Cook for 3 to 4 minutes, until the egg whites are completely set but the yolk still wobbles gently when the egg is nudged with a spoon. The yolk should register 160°F on an instant-read thermometer when lightly pressed if testing for food safety.
Using a slotted spoon, carefully lift each egg from the poaching liquid and transfer to a serving plate or bowl. Pat the bottom of the spoon with a paper towel to remove excess liquid if desired. Serve immediately while hot.
