How to Poach an Egg Perfectly - No Gimmicks Required
Learn how to poach an egg perfectly using one simple step—drain the loose whites first. No vortex, gadgets, or tricks needed.
Servings: 1 poached egg
Calories:
Equipment
- 7 inch nonstick skillet
- Small Bowl
- teaspoon
- OXO Good Grips Small Flip and Fold Silicone Omlet Turner
- slotted spoon
Ingredients
- 1 large egg
- water
- 1 Tablespoon white vinegar (optional)
Instructions
- Crack the egg into a small bowl. Use the back of a spoon to hold the egg, then carefully tip the bowl to let the loose white drain off.
- Fill the skillet with 1 inch of water and add the vinegar (See Tip 1)
- Heat the water to a simmer and add the egg. Lower the heat to maintain the simmer - do not boil. (See Tip 2)
- Allow the egg to cook, undisturbed, for 2 ½ minutes. Carefully flip the egg and cook for an additional 2 minutes. (See Tip 3)
- Carefully remove the egg with a slotted spoon, allowing the water to drain. Place on a piece of buttered toast, and enjoy.
Video
Notes
- For my 7-inch skillet, I used 2 cups of water.
- For a simmer, you should see small bubbles forming at the bottom of the pan.
- I used my OXO Good Grips Small Flip and Fold Silicone Omelet Turner - it was perfect!
