How To Poach an Egg plus 30 Incredible Egg Recipes and Tutorials

In this family, we eat a lot of eggs. They nutritionally filling, everyone likes them, and (best of all) they are cheap!

Over the past year, I’ve begun looking for and creating new ways to use eggs for breakfast, lunch and dinner. In this round-up, you’ll find both our family’s favorite egg recipes and many other amazing egg recipes that I can’t wait to try.

But, first — my newest favorite way to eat eggs: Poached Eggs.

Oh, my swoon! I don’t know why I have always thought this method of egg prep would be hard — poaching eggs is seriously one of the easiest ways to cook an egg. Plus, you can use it for so many different meals! Serve it as the classic Eggs Benedict, place it atop perfectly grilled asparagus or use a poached egg on a salad. The possibilities are endless!

How To Poach an Egg

Author: Rachel Lacy

Ingredients

2 Tablespoons White Vinegar (or lemon juice)
Pinch of Salt
4 Large Eggs

Instructions

Fill a large skillet (I use a 12-inch) nearly to the rim with water.
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!)
Very carefully, so as not to break the yolks, crack the eggs into a teacup or small cup/measuring cup.
Once the water is simmering, lower the cups into the water and gently let the eggs tip into the skillet.
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)
Use a slotted spoon to gently (gently!) lift the eggs from the water. Let them drain or blot with a paper towel.
Season with salt and pepper to taste and then serve as desired.

Notes

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.