How to Make Poached Eggs Technique
1Put 1 1/2 inches of water in a deep large skillet and bring to a boil.
2Add vinegar to water and salt if using. The salt makes them firmer and less shiny. The vinegar helps hold them together.
3One at a time, break eggs into a saucer and slip into barely simmering water, keeping eggs as separated as possible.
4Cover skillet until egg whites coat over yolks.
5Remove cover. Cook 3 to 5 minutes until whites are firm but the yolks are still soft when touched with the back of spoon.
6With a slotted spoon or pancake turner, lift each egg from the water and rest on a folded paper towel to absorb excess water.
7Trim away the loose thin whites and place of serving plate or recipe calling for poached egg.
Printable Recipe Card
About Poached Eggs Technique