Poached Egg (made simple)

For novice chefs, poached eggs can seem daunting. However, they are super simple and will please almost any audience.


  • 2-6 Eggs
  • 1 Tablespoon Distilled White Vinegar
  • Water
  • Salt and Pepper


Grab a medium saucepan and fill it half full. Add the vinegar and place on medium heat. Meanwhile, crack each egg into a bowl. Once the water is coming to a slow boil, bring the heat down so it is simmering. You will need to see small bubbles rising from the bottom of the pan. Pour the bowl of eggs in all at the same time. After a minute or two, the egg whites will start to turn white. Use a spatula to separate them while they continue to cook. You will also need to ensure they are not sticking to the bottom of the pan thereby allowing them to float independently.

After approximately 8 minutes, you will find the poached egg is ready to eat. However, it will have a rather raw yoke. I personally like to leave mine in the water for 9-10 minutes so it is still runny but has a little texture.

Once the egg has your desired consistency, take it off the burner and use a slotted spatula to pull each egg out individually. The slotted spatula will ensure you are able to drain the egg of any excess water.

Place the egg on a plate and add a little salt and pepper to meet your pallet.

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