How To Poach an Egg

You Will Need

• Water
• A 3-quart skillet
• 1 tbsp. white or cider vinegar
• A stove top
• An egg
• A small bowl
• A slotted spoon
• A kitchen towel

Step 1: Add water and boil

Fill the skillet three-quarters full with water. Add the vinegar to the water and bring it to a boil.

The vinegar doesn’t impart flavor to your eggs but it does keep the whites from spreading. Don’t use red wine vinegar, however, because it might turn your egg whites pinkish.

Step 2: Reduce heat to low

Reduce the heat to low so that the water is just at a simmer.

Step 3: Slip egg into water

Break an egg into a small bowl and then slip the egg into the simmering water.

When poaching, use very fresh eggs—the whites will hold better to the yolk.

Step 4: Allow egg to simmer

Allow the egg to simmer in the water for 3 to 4 minutes, depending on how firm you like your yolk.

Step 5: Lift egg out

Turn off the heat and use the slotted spoon to gently lift the egg out of the water.

Step 6: Place spoon on towel

Place the spoon—with the egg in it—on a folded kitchen towel.

By using the towel, you’ll be able to absorb any excess water and avoid a soupy breakfast.

Step 7: Eat

When drained, place your perfectly poached egg in a bowl or on a piece of toast—and maybe on your list of favorite breakfasts, too.

You can make poached eggs a day in advance—just refrigerate them after poaching and, when you’re ready, reheat them by placing them in simmering water for one minute.