Use this easy method to make perfectly poached eggs in just 3 minutes.
- 1 very fresh, large egg
- 1 tablespoon white vinegar
- 1 teaspoon table salt
- Fill a large, deep pot with about 6 quarts water. Bring to a rolling boil over high heat.
- While water is waiting to boil, crack egg into a fine mesh strainer to filter out any watery egg white parts. Gently transfer egg to ramekin or small bowl.
- Once water is boiling, stir in vinegar and salt. Turn heat off and very gently slide egg into the water. Immediately cover with tight-fitting lid. Steep eggs for 3 minutes. Remove gently with slotted spoon and serve.
Unlike with boiled eggs, poached eggs need very fresh eggs.
If making several poached eggs: drain them separately in fine mesh strainer, and place in individual ramekins/small bowls. Be sure they have wiggle room when placing in pot of water. Try to keep track of which eggs went in pot of water first, and remove those first when the 3 minutes is up.
Poached eggs can be covered and chilled for up to 4 days. Gently reheat one at a time in microwave, in 10-second increments to prevent overheating. For more poached egg tips, see original article.
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- Category: breakfast
- Method: stovetop
- Cuisine: American
Keywords: Poached Eggs, How to make Poached Eggs