Poached Egg

  • Yield 4 servings


8 large eggs (fresh)
3 quarts water (or as needed)
2 teaspoons salt
6 tablespoons white vinegar


  1. Combine the water, salt, and vinegar in a deep pan and bring to a gentle simmer.
  2. Break each egg into a clean cup, and carefully slide each egg into the poaching water. Cook until the whites are set and opaque, about 3 minutes.
  3. Remove the eggs from the water with a slotted spoon and blot them on absorbent toweling. Serve immediately or store chilled eggs in the refrigerator until needed.