Poached Eggs

30 mins
Serves 1
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Directions

  1. 1Combine 2 parts water with 1 part vinegar (a mixture of white distilled and cider vinegar) in a bowl.
  2. 2Season a pan of simmering water with salt.
  3. 3Crack eggs individually into small dishes.
  4. 4Gently slide each egg from the small dish into the vinegar-water mixture.
  5. 5Let the eggs sit in the vinegar mixture until a slight skin forms on the outside.
  6. 6Carefully transfer the cured eggs from the vinegar mixture to the simmering salted water using a slotted spoon.
  7. 7Poach the eggs until cooked to your desired consistency.
  8. 8Remove the poached egg from the water with a slotted spoon and blot off excess moisture on a towel.
  9. 9Place the poached egg on a plate and sprinkle with a little salt.
  10. 10Serve and enjoy the perfectly poached egg.

Ingredients

  • parts white distilled vinegar
  • parts cider vinegar
  • 2 parts water
  • salt
  • eggs

Equipment

bowlpanslotted spoonplatetowelchopsticks

Tips

  • Use a two-to-one ratio of water to vinegar (a mix of white distilled and cider vinegar for more flavor).
  • The vinegar bath will cure the outside of the egg, creating a barrier that makes it easy to pick up the egg with a slotted spoon.
  • The water for poaching should be at a slight simmer, not a rolling boil.