Prev Recipe Next Recipe
WATCH
Recipe courtesy of Alton Brown
From: Food Network Magazine

Perfect Poached Eggs

  • Level: Easy
  • Total: 15 min
  • Prep: 10 min
  • Cook: 5 min
Advertisement

Directions

WATCH
Watch how to make this recipe.
  1. Heat the water: Add enough water to come 1 inch up the side of a narrow, deep 2-quart saucier. 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.
  2. TIP: Use this whirlpool method when poaching a single serving (one or two eggs). For bigger batches, heat the water, salt and vinegar in a 12-inch nonstick skillet and do not stir.
  3. 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.
  4. Let it poach: Turn off the heat, cover the pan and set your timer for 5 minutes. Don't peek, poke, stir or accost the egg in any way.
  5. 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.

Photograph by David Malosh

Recipe courtesy of Alton Brown from Good Eats: The Early Years. Copyright 2009 by Alton Brown for Food Network Magazine

Watch how to make this recipe.

Categories:

Egg Recipes Poaching Recipes

More from:

Cooking School

Let's Get Cooking!

Sign up for the Recipe of the Day newsletter to receive editor-picked recipes,tips and videos delivered to your inbox daily. Privacy Policy

Thanks for subscribing to the Recipe of the Day newsletter. Check out all our other great newsletters from Easy Recipes, Healthy Eating Ideas and Chef Recipe Videos.

We're sorry, there was an error signing you up. Please try again later.

Looking for Something Else?

Poached Eggs

(58)

Poached Eggs

(2)

Poached Eggs

Poached Eggs

Advertisement

135 Reviews
Add Your Review

Heidi L.

I usually use an egg poaching pan, the ones with the little cups, and poach on low 4 min. But I wanted to make poached this way because the presentation is so much nicer.<br />I watched the video vs reading the recipe. Alton said 7 min and I was like, 7 min?? Well, it’s Alton Brown…he must be right— but my yolks were hard . <br />I wonder if the diff was I cooked on electric, and left the pan on the hot burner, vs he cooked on gas, and a gas burner cools far more quickly than an electric burner does. Next time I’ll either take the pan off the hot hurner or reduce the cook time to 4 - 4.5 min. They did “look” beautiful though!

See All Reviews