Chef John's Poached Eggs

Chef John's Poached Eggs

8
Chef John 20123

"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."

Ingredients

25 m {{adjustedServings}} servings 72 cals
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Original recipe yields 2 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 72 kcal
  • 4%
  • Fat:
  • 5 g
  • 8%
  • Carbs:
  • 0.6g
  • < 1%
  • Protein:
  • 6.3 g
  • 13%
  • Cholesterol:
  • 186 mg
  • 62%
  • Sodium:
  • 652 mg
  • 26%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  1. Fill a bowl with ice water.
  2. 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.
  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, about 6 minutes.
  4. 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.

Footnotes

  • Cook's Notes:
  • Poached eggs in ice water can be refrigerated overnight if desired; just reheat before serving.
  • To reheat poached eggs, bring a pan of water to a bare simmer and slide eggs into simmering water until warmed through, 1 1/2 to 2 minutes. Remove with a slotted spoon; tap bottom of spoon on a dry towel before serving.
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Reviews

8
  1. 10 Ratings

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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 cooki...

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 kno...