Perfect Poached Eggs Recipe

A simple method for producing restaurant quality Perfect Poached Eggs at home.

Poaching uses no oil or fat and adds zero calories. Traditional poaching in boiling water can disperse the egg white resulting in more yolk than white.

The video shows several methods for making perfectly poached eggs.

Using inexpensive, distilled white vinegar helps the white congeal. Some people object to a vinegar taste using this method. They may be adding too much vinegar or using stronger tasting white wine vinegar instead of distilled white vinegar.

You can use a food ring instead of vinegar to restrain egg whites during poaching.

I prefer this stove top method of poaching to the microwave oven method that produces inconsistent results due significant differences in egg and yolk sizes within any size egg. There is also no risk of exploding eggs.

Cook’s Tips

• To double this recipe to 4 eggs, increase skillet size to 10-inches to maintain water temperature. You can also poach eggs using a shallow pan.
• Unlike poaching in boiling water, this method allows more leeway in poaching time. Depending on how much water is used and water temperature, yolks will remain soft for 8 minutes or longer. If eggs are too soft after 6 minutes return skillet to stove and heat until water begins to simmer and eggs are desired firmness.
• To further limit the whites from spreading use stainless steel food rings. Add rings to pan, bring water to a boil, and place one egg within each ring or use one large ring for 2 eggs.

Food Ring

Related Recipe

Microwave Oven Poached Eggs

Ingredients

• 2 large eggs
• 1 or 2 tablespoons (15-30 ml) distilled white vinegar
• Kosher salt to taste
• Fresh ground black pepper to taste

Method of Preparation