The Perfect Poached Egg

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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 my bacon into the yolk)

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…




  • 2 eggs, room temperature
  • 1 teaspoon white vinegar
  • Pot of water


  1. Using a medium pot add enough water that will cover the egg(s) and bring to a boil.  (I usually fill to about 1/2 of the pan)

  2. When the water comes to high steam (almost 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.

  3. Lower the temperature to a medium heat. Crack the egg into a small bowl then put into the pan.  (This will allow you to inspect the egg and check for shells). Carefully place the egg in the middle of the pan.

  4. 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).

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