How to Poach Eggs: The Secret to a Perfectly Poached Egg in 10 Minutes or Less by Chef Gigi Gaggero, Host of KSCU 103.3 FM LIVE Food Talk Radio S.F. Bay Area

Cooking Tips
2 years ago
How to Poach Eggs: The Secret to a Perfectly Poached Egg in 10 Minutes or Less

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 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. 

Here's how:

  • 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 (up to 5 for a firmer yolk). 
  • Remove the egg with a slotted spoon onto a paper towel to drain. Salt and pepper to taste and serve warm!

For larger batches, heat water, salt and vinegar and do not stir. And use a larger pan!

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Donna John
Not gonna lie, poaching an egg has always scared me. Going to try this for breakfast in the morning. Will keep you posted! :-) Chef Gigi Gaggero
Chef Gigi Gaggero, Host of KSCU 103.3 FM LIVE Food Talk Radio S.F. Bay Area
They are so delicious and creamy ! Definitely my go to before the gym ! Go slow with the tornado 🌪! Keep practicing, the acid will help you achieve perfection! Let me know how it goes. Donna John
Elisa A. Schmitz 30Seconds
OMG, this looks so good. And, I totally get how you do it and want to try this! You always inspire me to do better in kitchen, Chef Gigi Gaggero ! xoxo

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