Poached Eggs

“Eggs may taste about the same no matter how you cook them, but the texture can vary greatly. Poached eggs have a delicate texture and even though they’re simple to make, they’re best when cooked carefully, following these specific instructions (unless you have an egg poacher). I like to practice my one-handed, egg-cracking skills and break the egg into a ladle that I’m holding upright with my other hand. You could also prop it up if you need two hands.” ~ Greg

Difficulty:

Easy!

Cost:

Inexpensive!

Serves:1person

Serving Size:1 egg

Poached Eggs

Votes: 1 Rating: 5 You: Rate this recipe!

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Add to Meal Plan: Select Course to Add: BreakfastLunchSnackDinnerDessert This recipe has been added to your Meal Plan

Greg is the master at making poached eggs. All you need is a little patience. Poached eggs are typically cooked so the white is done, but the yolk is runny. If you don't want a runny yolk, we suggest you make boiled eggs instead.

• CourseBreakfast
• CuisineUnspecified

Tools:large (4-quart) saucepan, small cup or ladle, slotted spoon

	Prep Time
	2-5 minutes

Cook Time

3-4 minutes

Prep Time 2-5 minutes

Cook Time 3-4 minutes

Difficulty: Easy! Cost: Inexpensive! Serves:1person Serving Size:1 egg

Poached Eggs Votes: 1 Rating: 5 You: Rate this recipe! Print Recipe Add to Meal Plan: Select Course to Add: BreakfastLunchSnackDinnerDessert This recipe has been added to your Meal Plan Greg is the master at making poached eggs. All you need is a little patience. Poached eggs are typically cooked so the white is done, but the yolk is runny. If you don't want a runny yolk, we suggest you make boiled eggs instead. CourseBreakfast CuisineUnspecified Tools:large (4-quart) saucepan, small cup or ladle, slotted spoon Prep Time 2-5 minutes Cook Time 3-4 minutes Prep Time 2-5 minutes Cook Time 3-4 minutes

Ingredients

• water (for cooking)
• 1/2 tablespoon vinegar (white, distilled recommended)*
• 1 large egg

Servings: person

Units:MetricUS Imperial

Instructions

1. Set egg out to warm to room temperature for best results.
2. Fill a saucepan with at least 3 inches of water, then add vinegar.

   
3. Place saucepan over high heat until water is just beginning to boil, then reduce temperature to the point where the water is almost boiling, but not quite (a few bubbles are coming up the sides).
4. Break an egg into a small cup, bowl, or ladle.

   
5. Softly stir water with a large kitchen spoon to get it spinning in a whirlpool. Pour egg into the center.

   
6. Set timer and cook 3 minutes for a very soft yolk or 4 minutes for a slightly thicker yolk.
7. Remove immediately with a slotted spoon and allow the water to drain, or place on a paper towel, or in a small bowl that can be tipped to drain.

   
8. Gently place egg on your plate or toast.

   

Recipe Notes

Tip: Although any vinegar will do, plain old white vinegar is best. Vinegar helps the egg white stay together as it cooks. Keep a big jug of distilled white vinegar around for poaching eggs—and for cleaning purposes. A little white vinegar in a spray bottle of water makes a great rinse for vegetables, as well as the perfect window cleaner. Add a few tablespoons to a bucket of warm water to mop the kitchen floor.

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