The Perfect Poached Egg
Poached eggs are my favorite for breakfast, over a burger or on a salad.
To me the perfect poach egg is when the white is not runny and the yolk just begins to harden a round the edges but when you cut into it you get that flowing yolk. (I love dipping the yolk into my bacon)
The most popular way to serve a poached egg is over toast but there are so many other delicious ways. Such as, over salmon, bacon, salad, burger or with sliced avocado on a plate.
You don’t need to be afraid to prepare a poached eggs. Here is my method that works every time and I will also include a tip for you…
Here are my simple instructions!
- Fresh eggs
- Using a medium pot add enough water that will cover the egg(s) and bring to a boil.
- When the water comes to a boil add 1 teaspoon of white vinegar (believe me it works) **The vinegar ensures the egg will stay in tack while in the water but this step is optional.
- The egg needs to go in the pan. Lower the temperature to a medium heat. Crack the egg and put into a small bowl. (This will allow you to inspect the egg and check for shells). Carefully place the egg in the middle of the pan.
- Cook for 3 1/2 to 4 minutes then remove with a slotted spoon and place on a paper towel (to remove excess water) then place on your plate.
Tip: If you are making poached eggs for entertaining (atop a salad) then make your eggs in advance and keep in the refrigerator (up to 8 hours). When ready to use just place in hot water for 15 seconds. (not boiling water).