One of my favorite things to order from a breakfast menu is Eggs Benedict. Not just for the muffin, Canadian bacon, and Hollandaise sauce, but mainly for the poached eggs. Seriously, I order the Eggs Benedict whenever I can not simply because it is delicious, but because I couldn’t eat them at home as I had no idea how to poach eggs. That is, until I gave it a shot.
On my first try I made the perfect poached egg. Since then, I have repeated the process and can now enjoy Eggs Benedict without having to hit up a culinary establishment. The worst part? It is so friggin’ easy to make poached eggs I’m kickin’ myself in the pants for not trying sooner.
Now it’s your turn. Break out the eggs, a pot, some vinegar, and a few other things and let’s get to the good part!
A Few Things
1 tsp. White vinegar (per cup of water)
1 salt (to taste)
Pot or skillet with a lid and enough room for 2″ of water
Mason jar lids (optional)
Cooking thermometer (optional)
The Good Part
1. Fill your pot or skillet with 2 inches of water, add white vinegar (one tsp. per cup of water), and let the water and vinegar boil. If you have mason jar lids, drop one in to the water for each egg you intend to poach. This will help the eggs keep their form.
2. Crack your eggs and place them into a measuring cup or small bowl, and set them aside so they can warm up to room temperature.
3. When the water reaches 180° SLOWLY pour your eggs into the water (or into the mason jar lids).
4. Remove the pot/skillet from the heat, cover, and set your timer for 4 minutes (or 2 minutes if you like your yolks runny).
5. When the timer goes off, use a slotted spatula to remove each egg from the water, and place them on a towel (so you can soak up excess water).
6. All that’s left is for you to decide how you want to enjoy your poached eggs. By themselves, on toast, in Egg McMuffin form, or as Eggs Benedict with Hollandaise sauce. That part is totally up to you.
From the Chef
Poaching eggs couldn’t be easier. Don’t feel intimidated by the process. It takes about as much time and a little more effort than making plain old scrambled or fried eggs. You just have to be willing to try.
Prep Time: 2 minutes
Cook Time: 4 minutes