Make sure you use farm-fresh eggs for perfectly poached eggs. The egg whites on farm-fresh eggs are not watery, which leads to a cleaner looking poached egg.
Preparation Time
5 mins
Cooking Time
10 mins
Total Time
15 mins
Calories
72 Calories
Recipe Instructions
Step 1
Fill a wide pan with 4 cups water (about 3 inches deep) and bring to a boil over high heat. Once the water boils, turn the heat down to just below a simmer (there should be no bubbles).
Step 2
Crack eggs open into a ramekin. Transfer eggs into a soup ladle, and working quickly and gently, angle your soup ladle so the eggs slip into the water.
Step 3
Set a timer for 3 minutes. After 3 minutes, use a slotted spoon to lift your eggs from the water, one at a time. Give each a little jiggle to check that the whites are set. If not, dip back in for 30 seconds more. Remove and serve immediately with salt and pepper. Your yolk should run when pierced with a fork.
