Perfect Poached Eggs

The perfect way to poach eggs. These Perfect Poached Eggs are great! Serve on buttered toast for a “regular” Sunday breakfast or make Eggs Benedict or Eggs Florentine for a “special” occasion!

Perfect Poached Eggs

The eggs should be cold & as fresh as possible.

You will savor every bite.

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Perfect Poached Eggs


water (1 1/2-inch in bottom of pot or a deep skillet)
2 tablespoons vinegar
8 eggs


Pour 2 tablespoons of vinegar into the poaching water.

Crack open eggs one at a time, into a small bowl.

Bring the water to a boil, then reduce the temperature. When the water reaches a gentle simmer, pour egg into a ladle. Gently transfer eggs into the simmering water.

The egg whites will coagulate instantly & the vinegar will change the pH level of the poaching water.

Poach the eggs for 3 minutes spooning the simmering water over the eggs.

When the whites become opaque and feel firm to the touch they are done.

Gently remove the eggs with a slotted spoon and lay them on sheets of paper towel to dry.

Serve immediately.


Tips and Tidbits

Poached eggs can be kept overnight. Transfer the eggs as cooked with a slotted spoon to a bowl of cold water, then chill in water.

To reheat the eggs lower them into simmering water with a slotted spoon and heat 20 to 30 seconds. Transfer to paper towels to drain.

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Recipe based on one by CountryLady
Photo by May I Have That Recipe