These Perfect Poached Eggs are great! Serve on buttered toast for a regular Sunday breakfast or make Eggs Benedict for a special occasion!
The eggs should be cold & as fresh as possible.
You will savor every bite.
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Poached eggs are delicious and using this technique are really easy to do.
- water 1 1/2-inch in the bottom of a pot or a deep skillet
- 2 tablespoons vinegar
- 8 eggs
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Pour 2 tablespoons of vinegar into the poaching water.
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Crack open eggs one at a time, into a small bowl.
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Bring the water to a boil, then reduce the temperature. When the water reaches a gentle simmer, pour the egg into a ladle. Gently transfer eggs into the simmering water.
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The egg whites will coagulate instantly & the vinegar will change the pH level of the poaching water.
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Poach the eggs for 3 minutes spooning the simmering water over the eggs.
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When the whites become opaque and feel firm to the touch they are done.
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Gently remove the eggs with a slotted spoon and lay them on sheets of paper towel to dry.
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Serve immediately.
Enjoy!
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 the 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.
Enjoy!
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Recipe based on one by CountryLady
Photo by May I Have That Recipe