Poached eggs are pretty much my most favorite way to eat an egg. I’ve poached eggs for breakfast, lunch and dinner and never seem to get tired of them. I used to have trouble making the perfect poach and I tried all kinds of method from vigorously swirling the water to create a funnel to boiling the eggs in the shell for just a few seconds before cracking them. Nothing worked and I’d end up with raggedy looking disasters on toast. But after a ton of online searching last year, I came up with my tried and true method for the perfect poached egg. Listen up!
2. In a large saucepan or a pot, bring a small amount of water to a boil. You don’t need to over do it on the water…about 3 inches deep works wonderfully.
4. While the water is boiling, add in salt and a teaspoon of vinegar. I use apple cider vinegar because I think it gives the egg an extra nice (but very subtle) flavour. The vinegar doesn’t just add a bit of tang, it also helps to bind all of that swirly egg whites to the egg, so don’t skip this part!
5. Now, gently slide your teacup into the water. Let the boiling water enter the teacup for a few seconds before sliding the egg out of the mug. This lets the egg set a bit before setting it free into your pot. Depending on the size of your pot, you can add a few eggs at once, but make sure you follow the teacup method for each egg. Cover and turn the heat down to a simmer.
6. When the egg is set to your liking, remove each egg with a slotted spoon holding it over the pot for a little bit so that all the water drains from the egg. Set eggs on some buttered rye toast, sprinkle with salt and pepper and dig in. I like my egg yolks hard so I let them simmer away for about 4 minutes or so. If you like a runnier egg, you can remove the eggs after about 2-3 minutes