Perfectly poached eggs have been an illusive creature for me. I cannot even begin to tell you how many different techniques I have tried in my quest for reliably perfect pouches of poach. Finally, I have hit on the method that really is fool-proof and perfect every time. And trust me, since I found this one, I’ve been going through eggs faster than that bunny known around spring time.
Mr. Saucy and I both just love poached eggs; I use them on salads, with the yolk acting as the “dressing.” I use them for open-face sandwiches, for breakfast and brunch and dinner, topping a variety of dishes from arborio to zucchini (just kidding about the zucchini, but you get the idea). They are the wonder food.
Until now, perfectly poached eggs have been hit-or-miss when I’ve made them. At one point, I really considered just forgetting about poaching eggs altogether and slapping a sunny-side egg on whatever it was I was making that required a poached egg with a creamy yolk. But, I don’t give up easily (well, really ever…some call it my dogged stubbornness, I prefer to consider it my perseverance). I kept at it. And at it. And at it.
Anyway, in my efforts to make consistently, beautifully poached eggs, I have watched countless videos, read even more techniques and bought multiples of gadgets purported to make poaching effortless. None of them have worked consistently, or in some cases at all.
This, though? This. Is. It. I have yet to make a less than perfectly poached egg doing it this way.
Eggs, ramekins (or tea cups), white vinegar and a timer…two minutes, or up to 4 minutes depending on how soft you want your eggs.
A deep sauce pan with boiling water and a whisk…
Prepare an ice bath in a stainless steel bowl. Just water and some ice. Keep it near the stove.
Put 1/4 teaspoon of white vinegar (which helps “set” the egg) in a ramekin for each egg you are poaching. Then crack the egg into the ramekin.
With the whisk, create a vortex in the water by stirring in a circle. You want to create a mini tornado in the center of the water. The “tornado” needs to reach almost the bottom of the pan.
When that happens, remove the whisk and from the ramekin, drop the egg into the swirling water. Set your timer for two minutes, or up to 4 minutes (I prefer about 2 minutes, 15 seconds). This is enough time to completely cook the white, but have the yolks remain creamy.
As the egg swirls in the water, the whites will wrap around the yolk encasing it inside a perfect pouch.
At two minutes, or up to 4 minutes, use a slotted spoon to remove the egg from the boiling water and into the waiting ice bath.
At this point, the poached egg will hold for up to two days, in the ice water, in the refrigerator. So, if you are planning to entertain, you can poach your eggs ahead of time. When you’re ready to serve them, simply use a slotted spoon to place them back in boiling water for just about 15-20 seconds to reheat them.
Simple as that.
Here are some examples of eggs I’ve made recently: