How to Poach Eggs: The Secret to a Perfectly Poached Egg in 10 Minutes or Less by Chef Gigi
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.
- 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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