How to Make Poached Eggs, Perfectly

how to poach an egg

Poached eggs are absolutely delicious -- unless you don't like eggs, in which case stop reading now (there are many egg photos ahead). But I have a confession to make: Despite the fact that I like to call myself a pretty solid cook, I couldn't poach an egg. Oh, the shame!

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It was a culinary skill that completely and totally eluded me. A batch would come out too vinegary while another turned into a cloudy mess in the pan, and the one after, just the yolks emerged from the simmering water completely cooked.

So in the name of all that is good and glorious about food, I decided to once and for all conquer my fear of egg poaching. I turned to two solid sources for instruction: Julia Child's Mastering the Art of French Cooking and Alton Brown's Perfect Poached Egg recipe and video.* Both were massively helpful.

This is what I found out, and good luck to you, brave fellow egg lover. The task that lies before might seem hard, but just start a gentle chant of "Eggs Benedict" to keep you going.

* If you do refer to Alton Brown's link above, know that the video and the recipe below vary slightly!

how to poach an egg


Images via Caylin Harris

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