The Secret to a Perfectly Poached Egg

Do you consider hard boiling eggs to be a piece of cake? Are your fried eggs virtually indistinguishable from their emoji counterpart? Have your scrambled eggs achieved iconic status on Instagram? Eggscellent. That means you are ready to advance to the next and final level in the art of egg preparation: poached eggs. No worries, though! Contrary to popular belief, whipping up a decent looking poached egg is actually not that hard to pull off. All it takes is a little practice. Just follow the 6 easy steps below and you’ll be enjoying perfectly round poached eggs in no time.

Crack egg into a strainer to separate the thick egg white from the thin. Discard the thin egg white.

Bring a medium-sized, half-filled sauce pan of water to just under the boiling point (180°F – 190°F/80°C – 90°C) an add a little bit of salt. The salt increases the density of the water, thus keeping the egg afloat.

Now add 1 tbsp. of white vinegar.

Lightly stir the water in a clockwise fashion to dissolve the salt and create a vortex.

Gently drop the egg in the center of the vortex.

Let the egg cook for approx. 1 – 2 min. until the white has just set and the yolk is still soft.

Remove the egg from the pan using a skimmer. Enjoy your perfectly poached egg on toast or an English muffin.