Chef John's Poached Eggs recipe

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Ingredients

1 teaspoon champagne vinegar
½ teaspoon salt
2 eggs, as fresh as possible

Nutrition Info

72.4 calories
carbohydrate: 0.6 g
cholesterol: 186 mg
fat: 5 g
fiber: : -
protein: 6.3 g
saturatedFat: 1.5 g
servingSize: -
sodium: 651.5 mg
sugar: 0.4 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

2 servings

Recipe Note

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.

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