If you follow me on Instagram you know from my stories that I eat eggs on the regular.  Like, every single day.  For me they’re the perfect breakfast food, extremely versatile and, of course, nutritional.  Eggs are full of selenium, an anti-inflammatory that may also prevent cardiovascular disease, low in LDL (the bad cholesterol) and high in HDL (the happy cholesterol – that’s how I remember it….H. Happy. Get it?), a great source of choline (a macronutrient that supports liver function, nerve function, muscle development, brain development, metabolism, and more), and of course, eggs are full of healthy fat and protein.

Poached Eggs

When it comes to cooking eggs, most opt for the standard scrambled or fried options, which are delicious in their own right.  The more confident cook may perfect their omelette skills, with the goal of as few brown spots on that baby as possible.  Admirable, to be sure.  But the home chef who wants to really wow the brunch crowd will definitely venture into the hot waters of poaching, where few dare to go and even fewer succeed.  At least that’s what most people think when they consider poaching their own eggs.  I’m here to assure you that it simply is not difficult to make your beloved eggs benny any time you want!

Today on IGTV I have a step-by-step tutorial of how I poach eggs and how easy it actually is!  (If you’re like, wha??? I have no idea what IGTV is…I got you.  IGTV is Instagram TV where people can upload videos – kinda like YouTube. Head over to my Instagram profile and you’ll see the icon for IGTV under my bio. Just click the link!)  If you prefer to read through the steps, here they are:

How To Perfectly Poach An Egg:

What you need:

  • A medium-sized sauce pot
  • Vinegar
  • An egg
  • Large slotted spoon
  • Paper towel
  1. Place a pot filled with water (nearly full, about 3/4ths of the way) on the stove on medium heat.  Allow the water to get hot and when you notice little bubbles starting to form (aka simmering, 160-180 degrees), reduce heat to low, maybe even medium/low. The goal here is to not have your water at a rapid boil.  That would break your egg and that would be sad.  Instead we want gentle bubbles.
  2. Add 1 teaspoon – 1 tablespoon of vinegar to your water, if you prefer.  People have different opinions about using vinegar.  The reason many use it is to keep the egg white from dispersing all over the place, as vinegar stabilizes the egg white. The main reason some people 86 it from their poaching process is because protein naturally coagulates when heated and since the whites are mostly protein, that automatically happens.  Adding vinegar contributes to their becoming firm, which can make them rubbery. As you’ll see in my video, I only use a little vinegar, my whites do disperse a bit, but my poached egg is not rubbery at all.  Best of both worlds!
  3. Crack your egg into a small bowl or ramekin.  I like to do one egg per ramekin, so if you’re poaching more that one egg, do one at a time or have multiple eggs in multiple ramekins.  Set the ramekin with the egg next to the pot, ready to go, while you create a whirlpool in the water by using a spoon and moving it around and around.  You don’t have to get crazy and go fast with this.  We don’t want hot water sloshing and spilling everywhere.  The purpose of the whirlpool is to wrap the egg whites around the yolk once you drop it in the water.
  4. Gently drop the egg into the center of the whirlpool and let the water do the rest.  You could help it along a bit by gently continuing the whirlpool movement, being careful not to touch the egg, but you don’t have to.  Poach for 3-5 minutes.
  5. Carefully remove egg with the slotted spoon and rest the base of the spoon on the paper towels to remove excess water.  You can take a knife and cut away any ugly edges of the egg, but be careful not to puncture the egg itself.
Poached Eggs

Voila!  Serve atop your favorite veggies and meat and wow everyone around you!

Challenge: If you make your own poached eggs, post a photo on Instagram, tag me in it, and I’ll send you one of my favorite kitchen tools that I use daily!

Happy Poaching! xo!