How to Poach Eggs: A Chef Shares the Secret to a Perfectly Poached Egg by Chef Gigi
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The mystery surrounding how to poach an egg has been a subject of controversy for years. I’m here to tell you there are several ways to poach an egg, and all of them are correct.
Because I am a busy parent and don’t have loads of time in the morning, I choose to poach my eggs in simmering, salted water with a hint of vinegar. The acid in the vinegar helps to coagulate the protein and set the egg quickly.
To make a poached egg recipe you will need kosher salt, white vinegar and eggs. That's it. The whole process takes less than 10 minutes. The results can elevate your breakfast and are well worth learning and practice to make egg perfection, plus you get the health benefits of eggs.
Poached eggs can be eaten as a high-protein breakfast or brunch with your favorite side dishes (think bacon, hash browns, breakfast sausage, fresh fruit) or used on burgers, avocado toast, vegetables, steaks, casseroles or whatever you like an egg on. Get creative!
Eggs are a wonderful addition to any meal because they are high in protein. Learn about the health benefits of protein in our diets.
Cuisine: American
Prep Time: 0 minutes
Cook Time: 10 minutes
Total Time: 10 minutes
Servings: 1
Ingredients
- kosher salt
- white vinegar
- eggs
Here's how to make it:
- Add 1 teaspoon of kosher salt and 2 teaspoons white vinegar to about a quart of water and bring to a simmer over medium heat. This takes about 5 minutes.
- Meanwhile, crack one very fresh cold large egg into a custard cup or small ramekin. Using a spoon, quickly stir the water in one direction until it's all smoothly spinning.
- Gently set the egg into the eye of the water "tornado." Poach the egg for 3 minutes and up to 5 for a firmer yolk. (For larger batches, heat water, salt and vinegar and do not stir. And use a larger pan.)
- Remove the egg with a slotted spoon onto a paper towel to drain. Salt and pepper to taste and serve warm!
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