Perfect Poached Eggs

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Poaching eggs can seem daunting, but with a little practice and following this technique you can make great poached eggs at home. There are a few points to keep in mind. First of all the fresher the eggs, the less likely they are to leave stringy whites on the edges of your poached eggs. Second you want to fill a large saute pan with at least three inches of water and add a tablespoon of vinegar to the water. The vinegar will also help to combat stringy egg whites. Also, you do not want to crowd the pan so do not add more that 4 eggs to the pan. Give this a try.


MAKES: 2 Servings
PREP/COOK TIME: 10 Minutes


  • 4 fresh eggs

  • 1 tablespoon white vinegar


  1. Add 3 to 4 inches of water to a large saute pan and bring to a boils. Once it boils reduce the heat until the water is just sending up a few small bubbles then add the vinegar and stir..

  2. Meanwhile crack each egg into a fine mesh strainer over a bowl one at a time. Any egg white that falls through the strainer discard then carefully transfer the remaining egg to a small bowl. Repeat with the remaining eggs placing each egg in its own bowl. This process also helps eliminate any stringy egg whites.

  3. When you are ready to poach your eggs add them one at a time to the water by tilting the bowl on edge into the water and allow the egg to come up to temp for about 30 seconds before tipping the egg gently into the water. Repeat with the remaining eggs. Poach the eggs for three minutes. This will cook the egg long enough to set the whites, have a runny yoke that is heated trough. Poach for longer if you want a firmer egg.

  4. Remove the eggs, one at a time with a slotted spoon making sure you remove eggs in order of how you placed them in the water so that they are all cooked evenly. Dab any water off the eggs with a paper towel and transfer to a plate or bowl and serve immediately.

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