Chef John's Poached Eggs
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Description
Here's a new and improved version of our poached egg method. Nothing too complicated here; we pretty much poach eggs like everybody else, except we've got a little step in the middle that makes it easier if you're doing this for a larger group.
Ingredients
- 1 teaspoon champagne vinegar
- ½ teaspoon salt
- 2 eggs, as fresh as possible
Directions
- 1. Fill a bowl with ice water.
- 2. Fill a saucepan with cold water and place over medium heat; stir in vinegar and salt. Bring to a gentle, slow simmer and reduce heat to low.
- 3. Break each egg into a separate small ramekin; place a ramekin close to the surface of the water and gently pour egg into the simmering water. Let egg white set for a minute or two and use a silicone spatula to gently lift egg from the bottom of the pan to prevent sticking. Cook until white is firm and yolk is runny, about 6 minutes.
- 4. Lift poached egg from water using a slotted spoon and transfer gently to bowl of ice water to stop the cooking process. Reheat eggs for 1 1/2 to 2 minutes in very gently simmering water and remove with a slotted spoon. Tap bottom of slotted spoon containing egg on a dry paper towel to remove any excess water before serving.
Nutrition Facts
serving: 2 servings
calories: 72.4 kcal
carbohydrates: 0.6 g
protein: 6.3 g
saturated fat: 1.5 g
cholesterol: 186 mg
sodium: 651.5 mg
sugar: 0.4 g
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