Chef John's Poached Eggs
Recipe information
Recipe Icon - Master recipes
Cooking:
10 min.
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Servings per container:
2
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Source:

Ingredients for - Chef John's Poached Eggs

1. Champagne vinegar - 1 teaspoon
2. Salt - ½ teaspoon
3. Eggs, as fresh as possible - 2

How to cook deliciously - Chef John's Poached Eggs

1. Stage

Fill a bowl with ice water.

2. Stage

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. Stage

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. Stage

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.