Making classic poached eggs is much less complicated than it may seem, and they turn out beautifully. Compared to the microwave method — which I still use sometimes, because it’s faster — this method makes eggs that are less dense and look like little clouds on your plate, which I just love.
- Add about 2 tablespoons of white vinegar to 4 inches of water in a deep pot. The vinegar helps the whites to coagulate. Bring the water to a simmer.
- Break the eggs quickly into the simmering water so they will all cook for about the same length of time.
- When all the eggs are in, hold a slotted spoon parallel to the surface and move it over the top of the water, which will keep the eggs from sticking to the bottom. Cook about 3 1/2 minutes or until the whites are firm.
- Remove the eggs with the slotted spoon. Put in cold water for a few seconds to stop the cooking and remove the vinegar.
- Put the eggs on a kitchen towel to soak up the water. Trim off any loose whites. Serve immediately.
This is the first recipe I have in the “breakfast” section of my binder, which means it must have been one of the first I clipped from the paper, sometime in the ’90s. It’s originally from a book called “Cooking Techniques” by Beverly Cox.