Anyone who's had the pleasure of sopping up a creamy egg yolk with a slice of buttered toast knows that poaching eggs is a skill worth learning. It's not nearly as difficult as it's frequently made out to be, and with this fool-proof technique, you can enjoy top notch poached eggs any time. Try it this week and see for yourself how delicious this simple creation is!

"Photo by Thomas J. Story"

Poached Eggs

  • a fresh egg
  • 1/2 cup of vinegar
  • water, for boiling
  • salt and pepper, to taste
  1. Crack your egg into a small cup or ramekin. Pour in enough vinegar to cover (about 1/2 cup) and let sit for 5 minutes. Repeat in new bowls for each poached egg you are making. The vinegar helps firm up the egg which allows it to keep its shape better in the water.
  2. Bring water to a boil in a sauce pan over medium heat. Whisk the water vigorously to create a whirlpool. Slip 1 egg and the vinegar into the center of the whirlpool and continue swirling water until it starts to boil again.
  3. Reduce the heat to a simmer and let the egg cook for 2 minutes, swirling the water occasionally to keep the egg away from the sides.
  4. Lift the egg out of the pan with a slotted spoon and place it on a paper towel to let it dry before moving it to a plate.
  5. Repeat the process as many times as needed, switching out the water for clean water after every 2 eggs.

And here are other Yummly ways you can enjoy your delicious poached eggs!

"Photo by Sydney Oland"

Bacon and Egg Fried Rice from Serious Eats

Bacon and Egg Fried Rice from Serious Eats Photo by Sydney Oland

Slow-Poached Eggs with Shrimp and Grits from Martha Stewart

Slow-Poached Eggs with Shrimp and Grits

"Photo by Lisa Hubbard"

Poached Eggs in Tomato Sauce with Chickpeas and Feta from Epicurious

Poached Eggs in Tomato Sauce with Chickpeas and Feta from Epicurious Photo by Lisa Hubbard

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