There are all sorts of gadgets on the market to make poached eggs, but all you need is fresh eggs, a pot of water, a bit of vinegar and 4 minutes. I make poached eggs for our weekend breakfast and often serve at brunch since the warm water bath holds them until I am ready to serve.
Never Fail Poached Eggs
- 4–6 large fresh eggs
- 1/3 cup vinegar (or 2.5 tbsp. per quart)
- Fill a medium pot with 3 inches of water. Set to boil and then reduce the heat to just below boiling. Add the vinegar.
- Crack an egg into a small cup. Using the back of your slotted spoon, make a swirl in the water, then place the cup close the water and let the egg gently slide into the water. You will see the white swirl around the yolk. Repeat with the other eggs, adding them around the edge of the pan.. Set the timer for 4 minutes.
- The eggs are done when the whites are set but the yolk is still runny. Remove with a slotted spoon, placing in a bowl of warm water to remove the vinegar and to keep warm until you are ready to use.
- Not just for breakfast, consider adding a poached egg to your salad course.