Despite countless poached egg recipes, properly poached eggs eluded me for a long time, until I discovered a few easy techniques that make poaching eggs simple every time. Now that I have an easy poached egg recipe, I can make them all the time.
Start with fresh eggs (best of all are farm-fresh eggs) since fresh eggs will retain their shape best in the poaching liquid.
Next, vinegar added to the water does wonders to help the eggs hold their shape.
Finally, crack the eggs into a small, shallow dish, and then lower that right into the water. This makes the egg’s entry a lot more gentle then cracking the egg right into the water.
Poached Egg Recipe
2 fresh eggs
1/4 cup red wine vinegar
1 teaspoon sea salt
Fill a wide-mouthed, shallow (roughly 3 inches deep) sauce pan with water. Bring to boil. Add the vinegar and sea salt. Adjust heat so the water is bubbling gently, not vigorously.
Crack one egg at a time into a small, shallow bowl. Lower the bowl into the water and gently tip in the egg. Repeat for the second egg. Use a spoon to gently nudge the cooking eggs, just so they don’t stick to the bottom or the pan.
Cook eggs for 3 – 4 minutes, then carefully remove from water with a slotted spoon.