This is an easy recipe for perfect poached eggs.  Easy to do, following our easy steps, and you will have the perfect poached egg every time.

I completely forgot about Easter.  Not only until today,  did it cross my mind, when E & M stopped by flapping their Palms from Sunday Church.  Normally, I love Easter.  It is the beginning of all things Spring.  I am usually baking hot cross buns, making marmalade, starting the garden, baking Masa;  not, this year.  Since all the things we love about Easter, food-wise, will have to wait until later this year, I decided we needed to do something remotely related to the holiday.  In the middle of making breakfast it came to mind, why not pay tribute to the “egg” and with that we decided we should finally share our series on how to make the perfect eggs.

The poached egg.  As a regular reader, you know I am not a huge fan of eggs.  That being said, I have to confess, I actually like them very much, but only when they are cooked perfectly.  The egg has to be done the right way, which is …. my way.  Lenny, on the other hand, will eat an egg any ole way ….. poached, fried, soft boiled, scrambled, hard-boiled, over cooked or undercooked.  His is wonderfully not picky.

The perfect egg is just that, perfect.  The egg white has to be firm, but the yolk cannot be overcooked or it will be chalky.  The yolk must burst when you lightly pop it with the tip of your fork, so it will ooze all over your bowl, toast and your lips.

When I poach an egg, I bring a shallow pan full of water along with some white vinegar or grey salt, to a boil.  Not a gentle, rolling boil, but a fierce rumbling one.  Then I crack the egg into a shallow bowl, and gently slide the egg pan of water.  Then I lower the heat to a very low simmer and look the egg cook for 3 minutes.  I will use a slotted spoon, and gently swirl it in the water while it is cooking to promote an even steam.  You will know it is done when you lightly tap the top, and the yolk is still jiggling.  That is the trick to the perfectly poached egg, motion, and a slight simmer.

Perfectly Poached Egg

** serves one


1 egg

2 teaspoons white vinegar

1 teaspoon sea salt


How To:

Bring water to boil in a shallow frying pan, about 2 inches deep.  Add the white vinegar.

Crack the egg into a small dish.

Lower the heat on the water to a low simmer and slowly slide the egg into the simmering water.

Cover with a lid and let sit about 3 – 5 minutes depending on how soft you like the yolk.

Gently remove from the water, with a slotted spoon and lay on a double folded paper towel for about 1 minute.

Put into a serving bowl.

Sprinkle with salt and cracked pepper.



Poached eggs don’t have to be only for breakfast.  They are also wonderful for brunch, think Egg’s Benedict, as well they are fantastic for dinner, over mushrooms, or even on a salad.  One of our favorite ways to have a perfectly poached egg is the classic French salad, Frisee with Lardons (bacon).

**  Don’t forget to check out our other delicious perfectly cooked egg dishes:

Frisee with Lardons


1 head frisee, cleaned and torn into pieces

6 bacon slices – cut into small pieces

2 tablespoons red vinegar

2 tablespoons dijon mustard

1 small shallot, thinly sliced

4 tablespoons olive oil

4 tablespoons bacon fat, left from browning bacon

salt, to taste

fresh cracked pepper, to taste

How To:

Cook bacon until golden and crispy.  Remove from pan and left set on folded paper towels.  Set aside

Combine vinegar, mustard, shallot, olive oil, bacon fat, salt and pepper in a jar, shake to combine.

Toss frisee with dressing and bacon bits.  Set aside.

Poach eggs using directions above.

To serve put a bed of lettuce on a plate and top with two poached eggs each.

Serve with a nicely warmed baguette.



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