To make perfect poached eggs, lightly boil some water, add vinegar to the water, and crack eggs into the mixture. Stir the water gently as the eggs poach.
Poached eggs can be challenging to make, but with a bit of extra attention, they can turn out perfectly. Sources such as the Food Network and The Kitchn recommend adding vinegar to the water to help the egg whites solidify quickly. To make poached eggs, use the following steps.
- Fill a saucepan with water until it is around two-thirds full. Bring the water to a light boil, but make sure that it is not boiling violently. Turn down the heat and bring the water down to a simmer. Add a couple of teaspoons to 1 tablespoon of white vinegar or rice vinegar to the water. Do not add salt to the water, as the granules can break up the eggs.
- Crack each egg into a separate measuring cup, custard cup, glass or ramekin. Before adding the eggs to the water, use a spatula to stir the water in a whirlpool motion. The circular motion helps keep the eggs from spreading. While the water is still moving, carefully and slowly pour the eggs into the water, one by one. Cooks can add several eggs to the water, but they should avoid crowding them. The eggs should not touch as they poach.
- Let the eggs poach in the simmering water for two to four minutes. Set a timer to avoid overcooking the eggs. If the eggs start to sink, use a slotted spoon to gently bring them back up to the surface.