Ingredients

How to make it

  • Find a vessel. I like pans, but if yours aren't deep enough to submerge the eggs use a pot instead. If you have a fancy schmancy egg poacher don't bother reading this at all.
  • Fill vessel with water (a little room please) and bring to a boil.
  • Add salt and dash white distilled vinegar. This helps the egg white coagulate so it won't spread out over the entire pan.
  • Carefully crack your eggs into the pan. Get close. Don't break them.
  • After 1 minute, check to make sure your eggs aren't stuck to the bottom.
  • Cook for 6 minutes or so. This varies but you get a feel for it.

Reviews & Comments 3

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  • rcgraham 6 years ago
    I've always wondered how poached eggs were cooked! Thank you for this! :)
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  • sheehydevil 7 years ago
    I love your use of the word "vessel"
    I always wondered how this was done, thanks for the detailed explanation. I'm really glad I didn't try before reading this!!
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    " It was excellent "
    krumkake ate it and said...
    Our favorite Sunday breakfast, done exactly as you stated. The vinegar seems to be the trick to keeping the eggs from spreading out too much when you crack them into the gently boiling water. If you've never tried making a poached egg, try this method - it's pretty much fool-proof and you will LOVE the taste...plop it onto a piece of hot buttered toast, and it's heaven. Nice post - great instructions, SamG!
    PS - if you're too afraid to crack the egg directly into the water, break it into a custard cup and then gently slide it into the boiling water (only 1 egg at a time)!
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