Poached eggs appear fragile, so it can be intimidating to replicate the recipe at home. We’ve taken all the guesswork out of the process, so you can prepare perfect poached eggs every time. We love poached eggs with so many things.
A large skillet will hold eight eggs, but we found it’s actually faster to poach four eggs at a time. Adding all eight will cool the water and cause you to extend the cooking time. Also using vinegar helps the egg coagulate more quickly, so the results are firm, not ‘feathery.’
How To Make Poached Eggs Instructions
- 8 eggs
- 2 tsp white vinegar
- Add enough water to a large skillet to come a little over halfway up the sides then add vinegar. Bring water to a boil then reduce heat until it is at a constant simmer but not a rolling boil. The water should move and shimmer but have only an occasional bubble pop to the surface.
- Break one egg into a small bowl then slide the egg into the simmering water. Repeat with three more eggs.
- Set a timer for 3½ minutes. Fill a medium-sized bowl halfway full with hot tap water. When the timer goes off, transfer eggs using a large slotted spoon to the bowl of hot water. They will stop cooking, but remain warm while you continue with the rest of the eggs. Bring the water back to a simmer and add the next 4 eggs and repeat.
- To serve, remove an egg from the bowl of water and dry on a paper towel. They are great with bacon and toast, on a salad or Eggs Benedict.
Poached eggs can be refrigerated in ice water for up to 8 hours, then reheated in hot water.