Chef John's Poached Eggs recipe
All Recipes Breakfast and Brunch Recipes EggsIngredients
- 1 teaspoon champagne vinegar ½ teaspoon salt 2 eggs, as fresh as possible
Nutrition Info
- 72.4 caloriescarbohydrate: 0.6 gcholesterol: 186 mgfat: 5 gfiber: : -protein: 6.3 gsaturatedFat: 1.5 gservingSize: -sodium: 651.5 mgsugar: 0.4 gtransFat: : -unsaturatedFat: : -
Directions Chef John's Poached Eggs
Directions
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Fill a bowl with ice water.
Fill a saucepan with cold water and place over medium heat, stir in vinegar and salt. Bring to a gentle, slow simmer and reduce heat to low.
Break each egg into a separate small ramekin, place a ramekin close to the surface of the water and gently pour egg into the simmering water. Let egg white set for a minute or two and use a silicone spatula to gently lift egg from the bottom of the pan to prevent sticking. Cook until white is firm and yolk is runny, about 6 minutes.
Lift poached egg from water using a slotted spoon and transfer gently to bowl of ice water to stop the cooking process. Reheat eggs for 1 1/2 to 2 minutes in very gently simmering water and remove with a slotted spoon. Tap bottom of slotted spoon containing egg on a dry paper towel to remove any excess water before serving.