Chef John's Poached Eggs

Chef John's Poached Eggs
  • 1 teaspoon champagne vinegar
  • 1/2 teaspoon salt
  • 2 eggs, as fresh as possible


  1. Fill a bowl with ice water.
  2. Fill a saucepan with cold water and place over medium heat; stir in vinegar and salt. Bring to a gentle, slow simmer and reduce heat to low.
  3. Break each egg into a separate small ramekin; place a ramekin close to the surface of the water and gently pour egg into the simmering water. Let egg white set for a minute or two and use a silicone spatula to gently lift egg from the bottom of the pan to prevent sticking. Cook until white is firm and yolk is runny, about 6 minutes.
  4. Lift poached egg from water using a slotted spoon and transfer gently to bowl of ice water to stop the cooking process. Reheat eggs for 1 1/2 to 2 minutes in very gently simmering water and remove with a slotted spoon. Tap bottom of slotted spoon containing egg on a dry paper towel to remove any excess water before serving.

04/18/2018
Chef John's Poached Eggs, recipe PT15M PT1H 5 455 calories

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