How to perfectly poach eggs

Poaching eggs are quite easy once you get the rhythm down that best suits you. Here’s my method only to help inspire you… play around with it to get a system down that works for you.

The setup
Crack your egg(s) into a small bowl and set aside.

Fill your pot with water (just enough to cover the eggs) and add a couple of teaspoons of vinegar to the water (aides in congealing egg whites) as well as some optional salt and oil.

Now you’ll need to get a few other things ready; a spoon for stirring, a medium sized bowl filled with cold water, a slotted spoon and a couple of paper towels.

Poaching
Once the water boils, use the spoon to stir the water clockwise creating a vortex.

This vortex in the middle of the pot is where you’ll now carefully put the eggs into.

3 minutes Set your timer for 3 mins for a soft poached egg. For me that’s no runny whites but a good runny yolk.
Stir 1 minute Gently continue to stir the water around the pot’s edge to keep the eggs together in the middle. I usually stir for the first minute.
Remove with Slotted Spoon When the 3 minutes is almost up, get the slotted spoon ready so when the timer goes off you are ready to remove the eggs and briefly put them in the bowl with the cold water just to stop them from cooking. Then from the cold water I transfer them to paper towel before putting them on my plate, english muffin, etc.

Voila! My system for creating a perfectly poached egg:

Let me know if this worked for you or share your method with me. Please don’t hesitate to ask for further clarification.
Enjoy!