Spring is a great time to buy fresh eggs at the Market when they are at one of their peak times of the year. One of my favorite ways to enjoy eggs is the way my grandmother made them for me when I was just a little girl — poached! And it’s also very popular with foodies and chefs these days too!
Perfect Poached Eggs
There are lots of ways to poach an egg. Eating Well tried ’em all. This was the winning method.
- 4 large eggs
- 1/4 cup distilled white vinegar
- Break each egg into a small bowl. Fill a large, straight-sided skillet or Dutch oven with 2 inches of water; bring to a boil. Add vinegar. Reduce to a gentle simmer: the water should be steaming and small bubbles should come up from the bottom of the pan.
- Submerging the lip of each bowl into the simmering water, gently add the eggs, one at a time.
- Cook for 4 minutes for soft set, 5 minutes for medium set and 8 minutes for hard set. Using a slotted spoon, transfer the eggs to a clean dish towel to drain for a minute.
The poaching pot is much easier to clean if it’s still warm from cooking.
Now that you know how to poach a perfect egg, here are some recipes to make good use of your new-found expertise…