Chef John's poached eggs recipe is nothing fancy, but his improved method with a simple trick will make it much easier to cook poached eggs for a crowd.
Preparation Time
10 mins
Cooking Time
15 mins
Total Time
25 mins
Calories
72 Calories
Recipe Instructions
Step 1
Fill a bowl with ice and cold water.
Step 2
Fill a saucepan with cold water; place over medium heat. Stir in vinegar and salt; bring to a gentle, slow simmer. Reduce heat to low.
Step 3
Break each egg into separate small ramekins. Place one ramekin close to the water's surface; gently add egg to the simmering water. Let egg white set, 1 to 2 minutes. Gently lift egg from the bottom of the pan using a silicone spatula to prevent sticking. Repeat with remaining egg. Cook until white is firm and yolk is runny, about 6 minutes.
Step 4
Lift poached egg from simmering water using a slotted spoon; gently transfer to the ice water to stop the cooking process. Reheat eggs for 1 1/2 to 2 minutes in very gently simmering water; remove with a slotted spoon. Tap bottom of slotted spoon containing egg on a dry paper towel to remove any excess water before serving.
