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Poached Eggs by


Vinegar or lemon juice


Fill a 10- or 12-inch skillet with 1-inch water. (You'll need 5 1/2 cups water for a 12-inch skillet or 3 1/2 cups water for a 10-inch skillet)
Add 1 teaspoon white vinegar or fresh lemon juice for every 1 cup water used.
Heat water to between 185 and 190. With a slotted spoon, stir up bubbles from bottom.
Gently break 1 egg into a small dish.
Lowe dish into water and slide in egg. Repeat with up to 3 eggs for a 12-inch skillet.
Immediately use a slotted spoon to gently spoon edges of egg white over eggs.
Cook undisturbed for 4-4.5 minutes. Water should remain between 185-190. With spoon, remove egg from water.
Transfer eggs to a clean dish towel and gently wipe or trim away any loose egg white or jagged edges.

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