Chef John's Poached Eggs

"Here's a new and improved version of our poached egg method. Nothing too complicated here; we pretty much poach eggs like everybody else, except we've got a little step in the middle that makes it easier if you're doing this for a larger group."

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Total Time
19mins
Prep 5 mins
Cook 14 mins
Ingredients
8-12
  1. "Here's a new and improved version of our poached egg method. Nothing too complicated here; we pretty much poach eggs like everybody else .
  2. except we've got a little step in the middle that makes it easier if you're doing this for a larger group." Not what you meant? .
Directions
  1. Fill a saucepan with cold water and place over medium heat; stir in vinegar and salt. Bring to a gentle .
  2. slow simmer and reduce heat to low. .
  3. Break each egg into a separate small ramekin; place a ramekin close to the surface of the water and gently pour egg into the simmering water. Let egg white set for a minute or two and use a silicone spatula to gently lift egg from the bottom of the pan to prevent sticking. Cook until white is firm and yolk is runny .
  4. about 6 minutes. .
  5. Lift poached egg from water using a slotted spoon and transfer gently to bowl of ice water to stop the cooking process. Reheat eggs for 1 1/2 to 2 minutes in very gently simmering water and remove with a slotted spoon. Tap bottom of slotted spoon containing egg on a dry paper towel to remove any excess water before serving. .
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