The perfect poached egg - two ways

One the very first things I made in Culinary school was Poached Eggs with Hollandaise. It was probably because we could learn multiple techniques in one dish. Learning how to make an emulsified sauce and poaching. It also happens to be one of my favorite foods!! I surprise my family sometimes with this breakfast and it is always a hit!

There are in my opinion two ways to make perfect poached eggs.

1. Poaching the eggs in water on the cooktop

2. using these nifty easy to use silicone poaching cups.

Cooktop Method

Perfectly poached eggs are all about simple technique, not fancy ingredients. This method uses just fresh eggs, a little white vinegar, and gentle heat to give you firm, tidy whites wrapped around a silky, runny yolk every time.

Why this method works

A small splash of vinegar in the simmering water helps the egg white set quickly, preventing those stringy, wispy bits from drifting away.

Stirring the water into a soft whirlpool before adding the egg encourages the white to naturally fold around the yolk, creating a neat, compact shape.

Key ingredients

Fresh eggs: Very fresh eggs have firmer whites that hold together better, which is the main secret to a well-shaped poached egg.

White vinegar: A little vinegar in the pan is an invisible helper that tightens the whites without affecting the flavor of the finished egg.

Basic two-step process

1. Simmer and swirl: Fill a saucepan with several inches of water, add vinegar, and bring to a gentle simmer, then stir to form a gentle vortex.

2. Drop and lift: Slide in an egg from a small bowl into the center, cook for about 3 minutes for a runny yolk, then lift out with a slotted spoon and drain.

Serving ideas and FAQs

• Poached eggs are ideal for dishes like Eggs Benedict, avocado toast, salads, or as a rich topping for seafood or crostini.

• For best results, use the freshest eggs you can, cook for about 3 minutes for a runny center, and avoid crowding the pan if cooking more than two or three at once.

Extra tips and prep ahead

• For even better shape, you can strain an egg briefly through a fine-mesh sieve to remove the thinnest part of the white before poaching.

• To serve a crowd, poach eggs in advance, chill them in an ice bath, store them in cold water up to 24 hours, then gently rewarm in simmering water just before serving.