Poached Eggs

I hear all the time how daunting poached Eggs are, and how they’re only something to make for one person or two, because they take too long to make, but I have news for you. Poached eggs are a snap for a group because they’re actually a great make ahead item. As for daunting technique, don’t be frustrated if you don’t get it the first time. Commit to a dozen eggs and poach until you get two perfect in a row. Once you’ve mastered poached eggs, you’ll always have it. And everyone breaks one now and then, that’s just part of the deal.

fresh eggs
1 teaspoon white vinegar
small pot of boiling water

Place small pot of water on to boil. When the water comes to a boil, add the vinegar to the water and turn down the temperature just a touch. The vinegar helps the egg hold together in a compact shape, without those gross flailing egg tendrils (Thomas Keller soaks his eggs in vinegar ahead of time instead- but he’s doing lots of eggs). Using your spatula or slotted spoon, swirl the water into a vortex. Then drop the egg into the swirling water. Cook 2 minutes. Use a timer if you like, this part’s important. Using a slotted spoon remove the egg from the boiling water. Let drain. Oh, and don’t be frustrated if you don’t get it the first time. Commit to a dozen eggs and poach until you get two perfect in a row. Once you’ve mastered it, you’ll always have it.

Poached eggs are easy to do ahead. Instead of two minutes, only leave them in for 90-100 seconds. Then remove them to an ice bath. Keep them on ice or in the refrigerator until you’re ready for them. To reheat, just drop them in boiling water for 30 seconds. This is how I prepare them if I’m doing poached eggs for a group. Smart trick, right? You can even do them a day ahead, or while your English Muffin dough is rising. It make the eggs Benedict way less intimidating.