Learn how to make poached eggs with this easy step-by-step video tutorial and recipe!
With Easter just around the corner, I thought this would be the perfect time to post a little 5-part video miniseries here on the blog that I’ve wanted to do forever, focusing on one of the most egggg-citing fundamentals of cooking.
That’s right, we’re going to spent the whole week talking about how to cook EGGS! ????
As us romantic-comedy-lovers-of-the-90s learned from “Runaway Bride” back in the day, there are — of course — lots and lots of different ways that you can prepare eggs. And I don’t know about you, but most people I know seem to also have lots and lots strong opinions too about how they like their eggs. Hopefully we’ll cover your favorite kinds of eggs this week! But to kick things off today, I thought it only appropriate to begin with the kind of eggs that Julia Roberts finally told Richard Gere that she loved the absolute best:
Poached Eggs!
How To Make Poached Eggs | 1-Minute Video
Ok ok, actually Julia’s character said that Eggs Benedict were her favorite kind of eggs, but we’ll get to that full recipe soon.
For today, let’s focus on how to make that perfectly poached egg that always steals the show in Eggs Benedict. It’s the method that often seems to intimidate people the most. But it’s actually incredibly quick and easy, especially when you follow these tips:
- Use fresh eggs: Different methods of cooking lend better to different ages of eggs. But when it comes to poached, always remember — the fresher the better.
- Add vinegar: I always recommend adding a tablespoon of vinegar (preferably a mild-tasting vinegar, like rice or apple cider vinegar) to the water before adding your eggs. It helps the whites to coagulate more quickly. And don’t worry — you can’t even taste it.
- Swirl that whirlpool: This is my favorite trick to getting the whites to wrap tightly around the yolk. Watch in the video below!
- Ease the egg into the water: It’s best to be as gentle as possible when adding the egg to the simmering water when poaching. So I recommend first cracking the egg into a small bowl, then gently lowering it into the waver (vs. cracking the egg directly into the water). Small step –> big difference.
- Don’t overcook: Set a timer so that you don’t forget about your eggs as they cook.
See? Totally easy. You’ve got this.
Happy poaching!
How To Make Poached Eggs
- Prep Time: 1 minutes
- Cook Time: 4 minutes
- Total Time: 5 minutes
- Yield: 1 serving
Description
Learn how to make perfectly poached eggs with this easy recipe and video tutorial.
Ingredients
- 1 egg
- 1 tablespoon vinegar (preferably a mild-flavored vinegar like rice vinegar or apple cider vinegar)
- salt and pepper
Instructions
- Crack the egg into a small bowl. Set aside.
- Add enough water to a small saucepan until it is 1-2 inches deep. Stir in the vinegar.
- Bring the water to a simmer. Then use a spoon to swirl the water round and round until it forms a “whirlpool”. (See video for a visual.) Gently lower the egg into the swirling water, and watch as the water wraps the whites around the yolk.
- Simmer the egg for 3-4 minutes total, depending on how firm you’d like the egg whites.
- Remove egg with a slotted spoon, trimming off the uneven edges if you’d like (optional).
- Serve immediately, seasoned with a pinch of salt and pepper.
I’ve been cooking for over 50 years…I tried poaching eggs the first year I was married and they didn’t turn out good…I never tried poaching eggs after that…until I went on a cruise a few weeks ago and watch a cooking class and it showed putting vinegar in the water…today I saw your recipe using vinegar so I gave it a try…they turned out great…can’t believe I waited so long to cook poached eggs…lol…I’ll have to make them for my husband for breakfast…thank you for your recipe…
I’m so excited to try this out this weekend! Question – if you want to do more than one egg, can you make 2 at once, or should you make them one at a time! Thank you for all of your amazing recipes!
First of all, thank you for this series of posts on how to MAKE perfect EGGS . We love eggs in this house. So, I’m always looking for foolproof ways to make good ones. May I share a recipe for fast, easy, and most of all, delicious SCRAMBLED eggs? I learned the “secret” ingredient from Paula Deen’s Food Network show years ago. Our sons have special developmental needs and, because of it, are EXTREMELY PICKY eaters, but our oldest absolutely LOVES these scrambled eggs (with a squirt of ketchup on top ?). Mornings are pretty hectic around here, so we mix-up the ingredients the night before, cover, and put the bowl in the fridge, ready to go for the next morning.
Break two eggs into a shallow, microwave-safe bowl sprayed with nonstick cooking spray.
Add two tablespoons of sour cream (you can use more or less to taste. My husband has used WAY more at times, when he wasn’t paying attention, LOL!) Reduced-fat sour cream works fine if you’re concerned about fat content. Mix the eggs and sour cream very well. I use an OXO Good Grips Egg Beater sprayed with non-stick cooking spray. That little handraulic mixer is one of our best kitchen gadget purchases ever!
Tear two slices of American cheese into strips and place the pieces on top of the egg mixture. Or you can sprinkle whatever cheese you prefer on top. We’ve used shredded mild cheddar, mozzarella, even Asiago before. All were delicious.
Pop it in the microwave on high for 90 seconds, remove, and stir well. If you have a finicky teenager, top with ketchup. And ENJOY
This sounds delicious!! Thanks for the rec! :)
Anyone who starts with a great 90s reference has got me hooked :) I’ve always wanted to poach an egg, and now that I have these tips and clear instructions, I’m ready to try it! Thanks, Ali!
One of my favorites! This is such a helpful post. These look delish!