Poached Eggs

  • Active Time 10m
  • Total Time 20m

4 servings

There are lots of ways to poach an egg. We tried 'em all. This was the winning method.


  • 4 large eggs
  • 1/4 cup distilled white vinegar
  • The poaching pot is much easier to clean if it's still warm from cooking.

  • Food Safety Note: If salmonella is a concern in your area, be sure to cook your eggs until hard set.


Break each egg into a small bowl. Fill a large straight-sided skillet or Dutch oven with 2 inches of water; bring to a boil. Add the vinegar. Reduce to a gentle simmer; the water should be steaming and small bubbles should come up from the bottom of the pan.

Submerging the lip of each bowl into the simmering water, gently add the eggs, one at a time.

Cook for 4 minutes for soft set, 5 minutes for medium set and 8 minutes for hard set. Using a slotted spoon, transfer the eggs to a clean dish towel to drain for a minute.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 9043

nutrition information per serving

74 calories; 5g total fat; 2g total saturated fat; 211mg cholesterol; 147mg sodium; 0g carbohydrates; 0g fiber; 6g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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