Just in time for Easter, we're teaching you how to poach an egg perfectly!
Poached eggs can feel like one of those things best left to the pros—but with a few simple tricks, anyone can master them at home. Whether you’re planning Easter brunch or just a cozy weekend breakfast, these simple tips will help you poach the perfect eggs—every single time.
Keep scrolling for our step-by-step guide on how to perfectly poach an egg!
WOT you will need:
Eggs: Your eggs must be fresh, no more than a week old, and at room temperature. We let ours rest for 1 hour before cooking.
White Vinegar: This ingredient helps the egg whites coagulate around the yolk; since it is clear, your egg whites will stay white.
Thermometer: The ideal temperature is around 200 degrees. If you do not have a thermometer, you are looking for tiny bubbles coming up from the bottom of the pan and steam coming from the top.
Deep Pan: A deep pan or skillet about 3” inches deep works well. The eggs cooked nicely, and since there was a lot of room, you could make many eggs at once.
Small dish or ramekin: Each egg must be cracked and placed in its own cup or ramekin.
Directions:
Crack eggs into their own ramekin and let them rest at room temperature for 30-60 minutes.
Bring water in a 3” deep skillet to barely a boil. You want small bubbles coming from the bottom of the pan and steam coming from the top. If using a thermometer, you’re looking for a 200-degree water temperature.
Add 1 ½ tablespoons of white vinegar to the heated water and stir it.
Working one ramekin at a time, gently pour each egg into the hot water close to the surface so it gently falls into the water. Working in a clockwise fashion will help you to know which egg you dropped in first. Continue until the eggs are in the water.
Do not stir the water. Watch the eggs as they cook, and keep an eye on the heat; you want to see steam coming off the pan at all times.
Your first egg is done when the egg white has fully formed and is opaque white—about 2 minutes or until the desired doneness.
Use a slotted spoon and gently scoop the egg out of the water.
Rest the slotted spoon on a paper towel-lined plate to absorb the excess water, then transfer the poached egg to another plate.
Use your poached eggs immediately, or you can keep the poached eggs warm in a 130-degree water bath for 20 minutes.
Hope this helps!
Trying this tip? Be sure and share it with us on the WOT Instagram or Facebook!
All photos by Lorianne DeVita
