How to Make Poached Eggs

Poached Eggs

In this post I want to show you how to make poached eggs. This can be a little tricky but once you get the hang of it you will find it is not hard at all. I think the most important ingredient here is a little patience and a soft touch.

We are going to make these in simmering water with a splash of vinegar and salt. The vinegar is there to help the whites set faster. You will not even know it is there.

Poached eggs are a healthy way to eat eggs as they are cooked in water and have no extra fat. They are commonly used in eggs benedict. If you are feeding a large crowd you can make these in advance. Simply place them in iced water and heat them for a minute before serving.

Here is how to make poached eggs:

4 cups water
1/2 cup vinegar
1 TBS salt
Eggs

  • Heat the water in a deep skillet. Add the vinegar and salt and mix. Bring water to a soft simmer.
  • Place your egg in a ramekin. Slowly add it to the pan. Allow egg to cook without touching it. Gently make sure it is not sticking to the bottom of your pan.
  • Remove egg with slotted spoon. If using immediately, pat dry with a paper towel and place onto a piece of toast or for eggs Benedict. If you will be using later on, place egg in ice water to stop the cooking process.
  • Reheat water and bring to a simmer again. Gently place the cooked eggs into the hot water. Heat for a minute. Remove, pat dry with a paper towel and use.
  • Enjoy!

Print the Poached Egg Recipe Here

My name is Mary Ann Allen and I am here to help you get organized so you can save money on groceries and feed your family healthy, nutritious food. My multi-cultural cooking background comes from being born in the US and raised in Bolivia. I have 5 kids and own around 400 cook books. I absolutely love to cook!

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