Spice-Poached Eggs

  • Level: Easy
  • Total: 15 min (includes resting time)
  • Active: 10 min
  • Yield: 6 servings
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1/2 cup distilled white vinegar

2 teaspoons paprika  

1 teaspoon garlic powder  

6 large eggs  

Sea salt


  1. In a shallow dish, combine the vinegar, paprika and garlic powder and whisk until dissolved. Carefully crack the eggs into the dish with the vinegar and let stand 5 minutes.
  2. Meanwhile, fill a wide pot approximately 3 inches deep with water. Bring the water to a simmer and season to taste with salt. Adjust the heat so the water maintains a simmer.   
  3. Carefully lift the eggs from the vinegar mixture with a slotted spoon and place into the simmering water. Cook the eggs until just firm, 3 to 4 minutes. Lift eggs out with a slotted spoon and gently blot with clean paper towels to remove excess moisture. Serve immediately (see Cook's Note).

Cook’s Note

Poached eggs may be held in cold water until ready to serve: transfer cooked eggs to ice water until cool. Reheat chilled eggs in simmering water for 10 seconds before serving.

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