Perfect Poached Eggs

Serve the eggs however you like, on toasted, buttered bread, English muffins, bagels, on a sliced croissant, on rice, etc… Same with the garnishes. Some of our favorites are sliced cherry tomatoes, prosciutto, maybe a little hot sauce or soy sauce, a sprinkling of cheese. Cracking the eggs into individual bowls beforehand will help you make sure all egg yolks are intact before cooking. 
Pay close attention to the timing when you cook the eggs. A 30 second span of time can quickly change the texture of the center. Egg cooking time will vary slightly depending on egg freshness, temperature, and size.

Ingredients

  • Eggs
  • 1-2 teaspoons white vinegar , optional (will help set the eggs, but can flavor them and isn’t required to set)
  • fresh cracked black pepper , to taste
  • flaky salt , to taste
  • chopped Italian parsley cilantro, or dill , for garnish
  • cherry tomatoes , sliced for garnish
  • toasted bread , English Muffins, bagels, etc (optional)
  • prosciutto slices , optional garnish

Directions

  1. Heat water in a stock pot or in a deep skillet (if using a skillet, make sure the water is at least 1 1/2” deep). Optional - Add the white vinegar and bring to a simmer over medium heat. Meanwhile, crack the eggs into small individual bowls or ramekins.
  2. When ready to poach, stir the water in one direction until it's all smoothly spinning around (this method is great to help prevent the whites from spreading out but is tricky to do for larger batches of poached eggs - for larger batches we’ll crack the eggs in a fine mesh colander or slotted spoon to drain the loose whites, then place them in their bowl - when poaching we will not stir the water, but will just slide them into the simmering water from their bowls).
  3. Carefully slide the eggs, one at a time, into the center of the whirlpool (or placed spaced separately around the pan if doing a larger batch). Cook until the eggs are your desired firmness (Cooking Times: 2 minutes 30 seconds - Yolks runny, Whites just set | 3 minutes - Yolks runny, White firmly set | 4 minutes - Yolks edges beginning to set | 5-6 minutes - Yolks firmly set).
  4. Remove the eggs with a slotted spoon and serve immediately, topped with a little flaky salt (Murray River salt is our favorite), fresh cracked pepper, and any other garnish you prefer. 

    Alternatively for serving at a later time, slightly undercook the eggs and place the eggs to an ice bath and refrigerate up to 8 hours. Reheat in warm water for about 30 seconds to 1 minute just before serving.

Did you make this recipe?

Let us know what you think!

Leave a Comment or share a photo on Instagram with the hashtag #whiteonricecouple.