Recipe Image

Poached Eggs

  • 10 m
  • 20 m
Carolyn Malcoun
“There are lots of ways to poach an egg. We tried 'em all. This was the winning method.”


    • 4 large eggs
    • ¼ cup distilled white vinegar


  • 1 Break each egg into a small bowl. Fill a large, straight-sided skillet or Dutch oven with 2 inches of water; bring to a boil. Add vinegar. Reduce to a gentle simmer: the water should be steaming and small bubbles should come up from the bottom of the pan.
  • 2 Submerging the lip of each bowl into the simmering water, gently add the eggs, one at a time.
  • 3 Cook for 4 minutes for soft set, 5 minutes for medium set and 8 minutes for hard set. Using a slotted spoon, transfer the eggs to a clean dish towel to drain for a minute.
  • The poaching pot is much easier to clean if it's still warm from cooking.
  • Food Safety Note: If salmonella is a concern in your area, be sure to cook your eggs until hard set.
ALL RIGHTS RESERVED © 2019 Printed From 9/15/2019