How to Make Perfect Poached Eggs
(from Bethany’s recipe box)
Source: Cook's Country February/March 2012
Categories: Eggs and Breakfast
Ingredients
Directions
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We cooked eggs in boiling water for one minute, and all it did was cook the outermost portion of the egg white, causing it to stick to the shell. Wondering if a less intense soak in hot tap water would work, we soaked more eggs. No dice. The egg white didn’t stick, but the eggs didn’t hold together any better than unsoaked eggs. If you want poached eggs without the loose, swirly bits of white, start with the freshest eggs you can get (the whites will be sturdier) and add 2 tablespoons of white vinegar to the water. The vinegar makes the water acidic, which helps set the egg whites quickly, before they get feathery and messy. Once the water (with vinegar) is at a simmer, crack the eggs into small cups with handles; that way, they’ll be easy to slide into the water neatly and quickly.
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THE BOTTOM LINE: For perfect poached eggs, bring a shallow skillet of salted, vinegar-ed water to a boil. Crack the eggs into small, handled cups. Slide the eggs into the skillet at the same time, turn off the heat, and cover the pan. After three to four minutes, remove the eggs with a slotted spoon.