A lot of people have questions for me about how to poach eggs. (They also want to know if my hair color is natural, but anyway.) Maybe it’s because I talk, Tweet, and Instagram constantly about this topic. Plus, I’ve shared a ton of outrageous poaching methods. Here’s my guide to perfect eggs every time.
Look for freshness.
The fresher the egg, the tighter and prettier it’ll be when poached. The whites of older eggs tend to be looser, spreading quickly once they hit the water.
Assemble the right tools.
Use a large, deep skillet instead of a saucepan; it’ll be easier to see what’s happening in the poaching liquid and to move the eggs around. Break eggs into a small heatproof bowl, not directly into the skillet, since that can result in broken yolks and wispy whites. Lift the cooked eggs out with a big, thin, slotted metal spoon.
Use just enough water.
You only want the water to cover the eggs—no more. If you’ve got too much liquid in the pan, you’ll have trouble sliding the eggs in gently and they might fall to the bottom, breaking the yolks. Plus, the less water, the easier it is to control the temperature.
Add a little distilled white vinegar.
My grandma Barbara swore by it! And so do I. Somehow the vinegar helps any loose egg whites stay close to the yolk instead of floating around. I use a bit more than most cooks—about 1/4 cup—for foolproof results. If the tangy flavor bothers you, dip the poached eggs in a bowl of clean warm water before transferring them to a plate.
Cook with care.
Fill your skillet with water and heat the water over medium heat until tiny bubbles appear on the bottom of the pan. Stir in the vinegar and a generous pinch of salt. One at a time, crack eggs into the small bowl and carefully slide them into the water. Poach them over medium heat until the whites are just firm and the yolks are runny, 3 to 5 minutes. You can check the eggs by lifting them out of the water with a slotted spoon and gently prodding the whites with your fingers. Transfer to a plate if you plan to eat them immediately.
Plan ahead for a brunch party.
Believe it or not, poached eggs are easy to make a day in advance. You didn’t think restaurants cooked them to order, did you? Rather than transferring the eggs from the skillet straight to the plate, slide them into a large bowl of ice water to stop the cooking. Store the eggs in the ice water in the refrigerator until you’re ready to eat. To reheat, using a slotted spoon, submerge the eggs in barely simmering water for 1 minute.