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How To Never Fuck Up Your Poached Eggs Again

Let's settle this.

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Poached eggs are kind of the Holy Grail of eggs.

They seem all fancy and highbrow because they're usually found at some crowded brunch spot. They're kinda...MAGICAL. And they seem hard to make. Oh, just drop this egg with no shell into a pot of water? What could possibly go wrong?

But they are actually pretty easy to make once you get the hang of it. Here's how:

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2. Once the water is at a light simmer (i.e. you see those bubbles), add 1 tablespoon of white distilled vinegar.

Lauren Zaser / Via BuzzFeed

The acid in the vinegar helps coagulate (set) the egg white, which means less stray bits of egg white floating around.

4. Using the handle of a wooden spoon (or just any spoon/fork is fine, too), immediately start swirling the water clockwise around the egg.

You don't want to *touch* the egg — just get the water moving like a whirlpool to encourage the white to wrap around the yolk, so you get a nice, egg-shaped...egg.

This will also prevent the egg from sinking to the bottom, which you def do not want. (Uneven cooking, sticking, other terrible things, etc.)

5. Other than that, don't touch it for 2 minutes. No poking, no prodding. Just let it gently cook and do its thing.

If you notice the water getting too hot, so that it starts to boil rather than simmer, adjust the heat accordingly.

6. After 2 minutes, using a slotted spoon, pull the egg out of the water and feel the white. It should be just set (kinda bouncy), and the inside of the center (where the yolk is) should be super squishy a.k.a. runny.

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A here's a video!

View this video on YouTube

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