Perfect Poached Eggs
Why This Recipe Works
Overcoming one of the biggest challenges to poaching eggs—producing a tender, tidy white—started with draining the eggs in a colander. This allowed the thin, loose whites that would cook up wispy and ragged to slip away before cooking. We also cracked the eggs into a liquid measuring cup and deposited them into the water one by one to prevent them from being jostled. Salted water with vinegar helped the whites set up quickly, ensuring that the faster-cooking yolks would still be liquid by the time the whites were cooked through. Poaching the eggs in a Dutch oven filled with just 6 cups of water left plenty of headspace above the eggs so that steam fully cooked the notoriously gooey portion of the white nearest the yolk. Finally, we gently poached the eggs by bringing the water to a boil, adding the eggs, covering the pot, and letting them cook off the heat for 3 minutes. Once the cover was removed, we checked the eggs individually, removing them once the white nearest to the yolk was just set.