15 minutes
Perfectly poached eggs with a hint of vinegar, ideal for breakfast or brunch.
each
cups
Good-tasting Vinegar
tablespoons
1. Prepare the Poaching Liquid
Fill a low-sided saucepan with water until it's 2 to 3 inches deep, then add 1 tablespoon of good-tasting vinegar for every 4 cups of water. Heat the water over medium fire until it's very hot but not bubbling.
2. Crack the Eggs
While waiting for the water to heat, crack your organic eggs into individual cups or small bowls to make it easier to slip each egg into the water gently and ensure no shell fragments end up in your poached eggs.
3. Poach the Eggs
Once the water is ready, hold the cup with the egg at the water level and gently slide the egg into the water. After about a minute, stir the water gently to keep the egg from sticking to the bottom. Cook for 3 minutes for a soft yolk or up to 5 minutes for a firmer yolk.
4. Check and Serve
To check if they're done, lift the egg with a slotted spoon and press gently to feel if the white and yolk are set to your liking. Once cooked, remove the egg with a slotted spoon and blot the top gently with a towel to dry. Enjoy your poached eggs with your favorite sides or on toast.
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