Chef John's Poached Eggs
Serves: 4
Ally Shanahan
1 January 1970
Based on User reviews:
59
Spice
53
Sweetness
41
Sourness
39
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
Directions:
1
Fill a bowl with ice water
2
Fill a saucepan with cold water and place over medium heat; stir in vinegar and salt
3
Bring to a gentle, slow simmer and reduce heat to low
4
Break each egg into a separate small ramekin; place a ramekin close to the surface of the water and gently pour egg into the simmering water
5
Let egg white set for a minute or two and use a silicone spatula to gently lift egg from the bottom of the pan to prevent sticking
6
Cook until white is firm and yolk is runny, about 6 minutes
7
Lift poached egg from water using a slotted spoon and transfer gently to bowl of ice water to stop the cooking process
8
Reheat eggs for 1 1/2 to 2 minutes in very gently simmering water and remove with a slotted spoon
9
Tap bottom of slotted spoon containing egg on a dry paper towel to remove any excess water before serving