How to Make Poached Eggs Like Alton Brown

Alton Brown's step-by-step guide for poaching eggs from Food Network Magazine.

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Photo By: David Malosh

Photo By: David Malosh

Photo By: David Malosh

Photo By: David Malosh

Photo By: David Malosh

Photo By: David Malosh

Photo By: David Malosh

"Use this whirlpool method when poaching a single serving (one or two eggs)," Alton says. "For bigger batches, heat the water, salt and vinegar in a 12-inch nonstick skillet and do not stir."

Get the Recipe: Perfect Poached Eggs

Heat the water: Add enough water to come 1 inch up the side of a narrow, deep 2-quart saucer.

Add 1 teaspoon kosher salt and 2 teaspoons white vinegar and bring to a simmer over medium heat.

Meanwhile, crack 1 very fresh, cold large egg into a custard cup or small ramekin. Use the handle of a spatula or spoon to quickly stir the water in one direction until it's all smoothly spinning around.

Add the egg: Carefully drop the egg into the center of the whirlpool. The swirling water will help prevent the white from "feathering," or spreading out in the pan.

Let it poach: Turn off the heat, cover the pan and set your timer for 5 minutes. Don't peek, poke, stir or disturb the egg in any way.

Lift it out: Remove the egg with a slotted spoon and serve immediately. Alternatively, move the egg to an ice bath and refrigerate up to 8 hours. Reheat in warm water just before serving.