For the freshest eggs, check the expiration date and buy from a reputable source. Champagne vinegar adds a subtle tang, but white vinegar can be substituted. The ice bath is crucial for preventing overcooking and achieving that perfect runny yolk. Serve immediately on toasted bread, avocado toast, or as part of a Eggs Benedict.
Chef John's Poached Eggs
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PREP TIME10 mins
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COOK TIME15 mins
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TOTAL TIME25 mins
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SERVING2 People
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VIEWS208
Elevate your brunch game with these perfectly poached eggs, boasting a silken, runny yolk embraced by a tender, pearly white. A timeless classic, made effortlessly elegant.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate1 g
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Cholesterol186 mg
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Protein6 g
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Saturated Fat2 g
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Sodium652 mg
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Sugar0 g
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Fat5 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 1 mins Prepare an ice bath: Fill a bowl with ice and cold water. (1 minute)
02 Step
Recipe View 5 mins In a saucepan, bring water to a simmer: Fill a saucepan with cold water and place over medium heat. Stir in vinegar and salt. Bring to a gentle, slow simmer, then reduce heat to low. (5 minutes)
03 Step
Recipe View 1 mins Gently poach the eggs: Break each egg into separate small ramekins. Place one ramekin close to the water's surface and gently slide the egg into the simmering water. Let the egg white set for 1 to 2 minutes. Gently lift the egg from the bottom of the pan using a silicone spatula to prevent sticking. Repeat with the remaining egg. Cook until the white is firm and the yolk is runny, about 6 minutes. (8 minutes)
04 Step
Recipe View 7 mins Stop the cooking process: Lift the poached egg from the simmering water using a slotted spoon and gently transfer it to the ice water to stop the cooking process. (1 minute)
05 Step
Recipe View 1 mins Reheat and serve: Reheat the eggs for 1 1/2 to 2 minutes in very gently simmering water. Remove with a slotted spoon. Tap the bottom of the slotted spoon containing the egg on a dry paper towel to remove any excess water before serving. (3 minutes)
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Gerda Bahringer
Feb 15, 2025I added a pinch of red pepper flakes to the poaching water for a little extra kick.
Thad Murphy
Jan 28, 2025Finally, a poached egg recipe that works!
Jennie Carter
Dec 20, 2024This recipe is a game-changer! My poached eggs have never looked so perfect.
Otho Damore
Nov 4, 2024I doubled the recipe for brunch with friends, and everyone raved about the eggs.
Leda Wilderman
Sep 19, 2024The ice bath trick is genius! No more rubbery eggs.
Paula Koss
May 25, 2024The timing was spot on. Perfectly runny yolks every time!
Suzanne Jaskolski
Feb 7, 2024I used white vinegar instead of champagne vinegar, and it was still delicious.
Domenico Beer
Oct 30, 2023This is the most straightforward poached egg recipe I've found. Thank you!
Ethelyn Kassulke
Sep 17, 2023I struggled a bit with the eggs sticking to the bottom of the pan, even with the spatula.