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.

Chef John's Poached Eggs

champagne vinegar

salt

eggs,

Fill a saucepan with cold water and place over medium heat; stir in vinegar and salt. Bring to a gentle, slow simmer and reduce heat to low.


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, about 6 minutes.


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.


I love poached eggs, firm white and runny yolk.  The grandkids call them 'Dip Eggs' because they like to dip toast into the runny yolk.   I am giving these 4 stars instead of 5 because the cooking time of 6 minutes is too long, especially if you are going to be re-heating these, as suggested for poached eggs for a crowd.   3 - 4 minutes is usually perfect.  The picture I added to this recipe shows the egg poached for 5 minutes and served immediately, not re-heated,  most of the yolk is fully cooked.  If you use a slotted spoon and gently lift the egg up and give it a little jiggle you will be able to see if the white is fully set while the yolk will still jiggle.  Another tip - if you stir the water in a circular motion and drop the egg into the vortex (center) of the swirling water, the white of the egg will wrap around the yolk and make a pretty little package.  You don't have to use champagne vinegar, any vinegar will do and if you don't have vinegar - that is OK too.  Really fresh eggs are best for poaching so if you are doing poached eggs for a crowd it pays to plan to get very fresh eggs.

This was my first time making poached eggs, so I followed the recipe and 6 minutes is way too long. The eggs were not runny at all.  I was very disappointed.

Great tips especially how to do more than two for a crowd.  I always wondered how restaurants did it. Either that or they have a pro doing hundreds of poached eggs for Sunday brunch.  Now we know the secret. I love that Chef John isn't too fussy and will show what happens if you don't use the freshest eggs. And keep an eye on the eggs, 5-6 minutes is the max, it's like cooking bacon, it doesn't take more than a few seconds to overcook.

Very good technique. I watched the video and touched the egg rather than timing it. Like others said 6 minutes was a tad long so just keep an eye on them. I also made a whirlpool and dropped the egg in the center as I've seen in other videos. It worked like a charm and it was my first time making these. They were perfect on my eggs benedict!

Here'a a different method:  Take a Texas muffin tin(makes big muffins), non-stick,  Spray with Pam.   Put in a tablespoon of water, pour in the egg, center the yoke, put a tablespoon of water on top.  Place in a 400 degree oven.  The length of time depends on how well done you want your eggs.  Eight minutes is about right for me.  Scoop out with a large spoon.  Makes up to six eggs at a time.

I love Chef John's videos...always informative AND entertaining! I poached my egg for 5 minutes and the yolk was a little too firm for me. But that's an easy solve. Next time I will cook for only 3-4 minutes. The demonstrated process works great.

I have used this recipe for years but sometimes I use dill pickle juice.  It gives the eggs a little different flavor.  As the others have already said 6 minutes is too long, 4 is about right.  Also if you put a bit of salsa and sour cream on them they are great served with a heated tortilla.

6 minutes was too long. Next time I'll try 4 minutes.

I poach eggs almost every day.  I also use a gas stove.  I do use the white vinegar, but skip the salt.  On my stove 2 minutes makes a perfect poached egg.  Use slotted spoon to remove, drain on paper towel, turning once, move to plate, season as desired and delish.

See a great technique for poaching eggs quickly and easily.

chef john's poached eggs

Prep Time: 10 minutes

Cook Time: 15 minutes

Total: 25 minutes

Servings: 2

Cost: $3.74 /serving

Author : Chef John

Ingredients

Instructions

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