Poultry Essentials: The Perfect Poached Egg

Andy Anderson !


In my business, I do a lot of poached eggs. So, you might say I have poached eggs down to a science. Besides the egg, you only need two other things: white vinegar, and boiling water… that is essentially it.

The reason for the vinegar is to help in firming up the whites. If you use this method, you will have perfectly cooked whites, and a dreamy/creamy yolk.

So, you ready… Let’s get into the kitchen


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5 Min
5 Min
Stove Top



  • 1 large
    fresh egg
  • 1/4 tsp
    white vinegar

  • ·
    salt, kosher variety, to taste
  • ·
    black pepper, freshly ground, to taste
  • ·
    parmesan cheese, freshly ground, to taste
  • ·
    whatever you wish to add

How to Make Poultry Essentials: The Perfect Poached Egg


  2. To make poached eggs you need the freshest eggs possible. As eggs age, the whites are the first to break down. If you want a firm white for a poached egg, they need to be fresh.
  3. Gather your Ingredients (mise en place).
  4. Crack open the egg, and add the white vinegar.
  5. Set a pan of water on the stove until it comes to the boil, and then use a spoon to gently swirl the water.
  6. Drop the egg into the water, and then take the pan off the heat for 4 – 5 minutes.
  7. After the allotted time, remove from the water, and drain.
  9. Use wherever you need a poached egg. In this example, the egg is on a piece of buttered toast with salt, pepper, and parmesan cheese. Enjoy.
  10. Keep the faith, and keep cooking.

Printable Recipe Card

About Poultry Essentials: The Perfect Poached Egg

Course/Dish: Other Main Dishes
Main Ingredient: Eggs
Regional Style: American
Other Tags: Quick & Easy, Healthy

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