It really isn’t! Just follow these directions, and enjoy your poached eggs.
More tips after the break.Here are a few more tips for making perfectly poached eggs:
- I always add a splash of vinegar to the poaching liquid to help solidify the egg whites. It does leave a slightly tangy flavor, but I like that;
- instead of trying to get your water at that perfect “not quite boiling” temperature, just give it a quick stir just as it starts to boil (this introduces cool air to the boiling water), wait until it calms down a bit, turn off the heat, and then drop in your egg (I always poach one egg at a time). Cover with a lid and wait for 3 minutes (a little longer if you don’t like a very runny yolk);
- serve on toast, topped with a bit of melted butter and some salt and pepper.
Really, people: IT’S NOT THAT DIFFICULT!
