Poached Egg Tips

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Rated 5 stars out of 5
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Total Time:
10 min
Prep
2 min
Cook
8 min
Yield:
1 serving
Level:
--
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Ingredients

  • eggs

Directions

Always use fresh eggs. If you can't see the difference between the "thick" white and the "thin" white, the yolks will probably break in the pan. Always deliver the eggs to the pan with a custard cup or large spoon. Avoid cracking directly into the pan. When using a non-stick skillet cook in no more than an inch of water. If you don't have a non-stick pan, poach in a deep saucepan containing at least 3 inches of water. Always acidulate the poaching liquid with either vinegar or lemon juice (1 tsp per each cup of water). Bring liquid to a boil, add eggs, then remove from heat and cover. How long you ask? It depends on how many eggs. I like my yolks barely runny so I'll cook 4 eggs for 7 to 8 minutes depending on their size. Since more eggs will absorb more heat from the water, they will take longer to cook, so for large batches always include an extra "test" egg. Always remove eggs with a slotted spoon. Poached eggs can be refrigerated in ice water for up to 8 hours, then reheated in hot water. Do not re-boil.

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Newest Ratings and Reviews

Read all 30 reviews

  • on April 11, 2013

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    I just did two eggs in three cups of water in a sauce pan, for six minutes! This was the first time I ever did it and it was perfect!

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  • on March 30, 2013

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    Alton is a genius! I have poached eggs using different methods and they all were more complicated and didn't turn out as well. My husband and I just loved the eggs done this way and it was so easy! Never doubt Alton!

    people found this review Helpful.
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  • on February 03, 2013

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    I always follow Alton's method for cooking the perfect hard boiled egg so I expected this to be the perfect method for poached eggs. I let my eggs sit for 8 minutes and they were overdone. Other than the timing, this is the method I will use from now on. I'll just try 6 minutes next time to make sure I get a runny yolk.

    people found this review Helpful.
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