Poaching an Egg
A properly poached egg relies on the condition of the egg and the movement of the water. Avoid the frantic swirling vortex; instead, maintain a slow, steady simmer that keeps the white gathered around the yolk.
Use the freshest eggs you can find.
The proteins in fresh eggs are tighter, which helps them hold their shape without drifting into ribbons. Ensure the water is barely moving—if it boils, the turbulence will shred the white.
- Wide, deep sauté pan
- Fine-mesh sieve
- Small ramekin or bowl
- Slotted spoon
What goes in.
- 1large, very fresh egg
- 1 tbspwhite vinegar
- to tastesea salt and cracked black pepper
Eliminate the wispy whites
By cracking the egg into a sieve over a bowl for thirty seconds before cooking, you remove the thin, watery outer layer of the egg white that causes cloudiness in the pan.
The method.
Prepare the water
Fill your pan with at least three inches of water and add the vinegar. Bring to a boil, then immediately reduce the heat to low. Look for small bubbles rising from the bottom, not a rolling boil.
Sieve the egg
Crack the egg into your fine-mesh sieve set over a small bowl. Let the thin liquid drain away for 30 seconds. Gently tip the egg into a small ramekin.
Lower and set
Bring the ramekin close to the surface of the water and tip the egg in one smooth motion. Do not stir. Set a timer for three minutes.
Check for doneness
The white should be opaque and set, but the center should feel soft and springy when nudged gently with a spoon. Lift carefully with the slotted spoon and rest it on a paper towel for five seconds to drain excess water before serving.
Other turns to take.
Poaching for a Crowd
Poach the eggs in advance for 2 minutes. Immediately drop them into a bowl of ice water to stop the cooking. When ready to serve, drop them into a pan of hot—not boiling—water for 60 seconds to reheat.
When it doesn't go to plan.
Always crack your eggs into a separate container before adding them to the water; never crack directly over the pan.
If you notice large, messy wisps forming, move your spoon in a slow, gentle circle around the egg to encourage the white to fold back onto itself.
Keep the water temperature steady; if it drops too low, the egg will stick to the bottom of the pan.
The ones that keep coming up.
Do I have to use vinegar?
Vinegar helps the egg whites coagulate faster, keeping the shape tidy. If you prefer to avoid the taste, you can omit it, but you must be extra diligent about using the freshest eggs possible.
Why does my egg turn out rubbery?
This happens if the egg is cooked too long or if the water temperature is too high. Three minutes is the standard threshold for a liquid yolk.