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 a...
Perfect Poached Eggs
From Cooking Eggs
- 4large eggs
- 1tablespoon distilled white vinegar
- Salt and pepper
1. Bring 6 cups water to boil in Dutch oven over high heat. Meanwhile, crack eggs, one at a time, into colander. Let stand until loose, watery whites drain away from eggs, 20 to 30 seconds. Gently transfer eggs to 2-cup liquid measuring cup.
2. Add vinegar and 1 teaspoon salt to boiling water. With lip of measuring cup just above surface of water, gently tip eggs into water, one at a time, leaving space between them. Cover pot, remove from heat, and let stand until whites closest to yolks are just set and opaque, about 3 minutes. If after 3 minutes whites are not set, let stand in water, checking every 30 seconds, until eggs reach desired doneness. (For medium-cooked yolks, let eggs sit in pot, covered, for 4 minutes, then begin checking for doneness.)
3. Using slotted spoon, carefully lift and drain each egg over Dutch oven. Season with salt and pepper to taste, and serve.