Making Poached Eggs is so easy that you'll never order them out again! Recipe includes cooking times for soft, medium and hard poached eggs, so they come out perfectly every single time!
Strain the egg in a mesh strainer to remove the liquid part of the egg white, then place in a ramekin or small bowl.
Bring a medium pot of water to a boil over medium heat, then stir in the vinegar.
Reduce the heat to low and stir the water in a circular motion to create a vortex. Gently pour the egg into the center of the vortex and stir gently once more.
Cook the egg for 3 minutes for soft poached, 4 minutes for medium poached or 5 minutes for hard poached. Remove the egg from the pan with a slotted spoon and place on a plate. Season with salt, pepper and garnish with parsley if desired. Enjoy!
Notes
Pro tip: Straining the egg in a mesh strainer removes the liquid part of the egg white, which decreases the amount of wispy egg white.
Vinegar helps the egg retain its shape (less wispy whites), and does not flavor the eggs. It's important to use white vinegar as a colored vinegar will dye the egg(s).
Cold eggs keep their shape much better than room temperature eggs.
Cooking times listed are for large eggs. If you're using medium or extra large eggs, be sure to adjust the cooking time accordingly.
Poached eggs may be made in advance. Once they're cooked, simply cool on a plate then store in a bowl of cold water in the refrigerator for up to 2 days. Reheat them by placing them in a bowl of warm water and let stand until heated through. Remove with a slotted spoon, season with salt and pepper and serve.