How To Poach an Egg
  • 2 Tablespoons White Vinegar (or lemon juice)
  • Pinch of Salt
  • 4 Large Eggs
  1. Fill a large skillet (I use a 12-inch) nearly to the rim with water.
  2. Add the vinegar and salt and then bring the water just to a boil and then reduce the heat to allow it simmer. (a true boil will disrupt the structure of the egg as it's dropped in, leaving a big mess!)
  3. Very carefully, so as not to break the yolks, crack the eggs into a teacup or small cup/measuring cup.
  4. Once the water is simmering, lower the cups into the water and gently let the eggs tip into the skillet.
  5. Remove the skillet from the heating element/source, cover and allow the eggs to poach for 3-5 minutes. (3 minutes: Creamy/Runny Yolk. 5 minutes: Firm Yolk)
  6. Use a slotted spoon to gently (gently!) lift the eggs from the water. Let them drain or blot with a paper towel.
  7. Season with salt and pepper to taste and then serve as desired.
The acid from the vinegar/lemon juice helps stabilize the egg, causing the whites to quickly coagulate around the yolk.
If you need to poach eggs for a crowd, this recipe will work for up to 8 eggs. To maintain the correct shape for the poached eggs, still put only 4 eggs at a time in the water to cook. Crowding the pan with all 8 eggs could cause breakage or misshapen eggs.
Recipe by Following In My Shoes at