Poaching eggs is hard. There is so much room for error. This is how I learned to poach eggs. There’s no creating a tornado of water and cracking your egg into it…disaster. I am rarely able to accomplish the water tornado method to this day. You can also use this method to poach more than one egg at a time.
- White Vinegar
- Large, nonstick skillet
- Small tumbler glass
- Rubber Spatula
- Large slotted spoon
- Paper Towels
Fill your nonstick skillet with at least an inch and a half of water. Add 1/4-1/2 cup of white vinegar (depending on how big your skillet is). Bring to a simmer. You don’t want a rolling boil. You want the bubbles to form all over the bottom of the pan. (This will lift up your eggs after you drop them in.) I like to crack my eggs into fine crystal tumblers…because it makes seeing any egg shell easier and it makes me feel fancy.
Gently pour your egg into the simmering water and vinegar. Repeat with your other eggs, keeping track of which egg went in first. (I use the clockwise method, starting at 12 and working my way around the pan.)
Let eggs simmer for 2-3 minutes until the white is no longer translucent and the eggs begin to lift off the bottom of the pan. Use the rubber spatula to help them lift the rest of the way off. A rubber spatula won’t scratch your nonstick finish, and has less of a chance of breaking your egg.
Allow eggs to float for another 30 seconds or so. Then use the slotted spoon to gently flip them over. This is where patience and a steady hand are important.
Allow to simmer for another minute, then turn off the heat. Use the slotted spoon to gently lift your eggs out and place them on some paper towels to drain.
Plate with your favorite accoutrements. Today I used avocado, with a squeeze of lemon, and purple onion. I topped everything with salt and pepper. Enjoy!