Poaching Eggs

Poached eggs are perfect for serving atop a piece of toast or for making eggs Benedict. There's no added fat, and they're very easy to make.


  • Poached eggs will have some loose strands of egg white attached to them; you can cut these away with kitchen scissors for a more attractive appearance.
  • Swirling the water to create a whirlpool, can help the egg hold its shape.
  • You can poach eggs ahead of time, undercooking them slightly. Then chill them in ice water and reheat in 150 degree water to finish cooking.
  • Commercial egg poachers don't truly poach eggs, they steam them, but they do give you uniformly shaped cooked eggs. Simply spray the poaching tray with cooking oil and follow the manufacturers directions.
  • The vinegar is actually an important element in egg poaching. It acts as a catalyst, causing the egg white to immediately turn white and begin cooking, at the same time, it speeds up the cooking process so the egg won't overcook.
  • Use your poached eggs in these recipes: Quick Eggs Benedict and Down-Home Sausage Gravy.


  1. Heat a large pot with water 3-4 inches deep.
  2. Just before it boils, add the vinegar.
  3. Carefully crack one egg at a time into a small cup.
  4. Place the cup just above the simmering water, pouring the egg out as gently as possible.
  5. The egg white will coagulate in the water and turn white. This will generally take between 2-3 minutes. Cook until the whites are set and the center is soft. Remove egg with a slotted spoon.
  6. Repeat with remaining eggs. You can poach several eggs at once in the same pot.


  • Fresh Grade AA eggs
  • 1T vinegar of any type


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