Perfect Poached Eggs
For the best results, be sure to use the freshest eggs possible. Cracking the eggs into a colander or mesh strainer will rid them of any watery, loose whites and result in perfectly shaped poached eggs. This recipe can be used to cook from one to four eggs per batch. Using this method, you can easily make dozens of poached eggs for serving a large group
Ingredients
- 4 large eggs fresh as possible
- 1 tablespoon distilled white vinegar
- Salt and pepper
Instructions
- Bring 6 cups water to boil in Dutch oven over high heat. Meanwhile, crack eggs, one at a time, into colander. Let stand until loose, watery whites drain away from eggs, 20 to 30 seconds. Gently transfer eggs to 2-cup liquid measuring cup.
- Add vinegar and 1 teaspoon salt to boiling water. Remove pot from heat. With lip of measuring cup just above surface of water, gently tip eggs into water, one at a time, leaving space between them. Cover pot and let stand until whites closest to yolks are just set and opaque, about 3 minutes. If after 3 minutes whites are not set, let stand in water, checking every 30 seconds, until eggs reach desired doneness. (For medium-cooked yolks, let eggs sit in pot, covered, for 4 minutes, then begin checking for doneness.)
- To make more batches of eggs to serve all at once, transfer four cooked eggs directly to a large pot of 150-degree water and cover them. This will keep them warm for 15 minutes or so while you return the poaching water to a boil and cook the next batch.
- Using slotted spoon, carefully lift and drain each egg over Dutch oven. Season with salt and pepper to taste, and serve.
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