4 Ways To Poach Eggs
I am testing out 4 different ways to poach eggs and am documenting each individual journey to assess which method is (in my opinion) the best. Poached eggs are my favorite way to consume eggs, but it’s a little intimidating when you don’t know how to do it. On this page you will find 4 different techniques that I’ve seen all throughout the World Wide Web, and I’ll break them down with the pros and cons and also their own rating on a scale of 1-10.
I will post one technique a day, starting with today (1/5/24)
NOTES: FRESH EGGS ARE BEST!
The whispy white stringy-ness on the eggs is due to the eggs not being the freshest. What you can do is strain the egg prior to poaching to get rid of some of the liquidy egg white and then the final product of the poached egg will be more uniform in texture. OR just buy really fresh eggs. I will say that I bought these eggs same day, and they were still liquidy….
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METHOD #1: The Whirlpool / Vortex Method
Ingredients
However many eggs you’d like
1 tablespoon vinegar
Water
Instructions
In a medium pot, fill 3/4 with water and add a tablespoon of vinegar. Bring to a boil.
Crack an egg in a small dish and set aside.
Once boiling, lower temperature to a simmer. Swirl the outer edges of the water in the pot in one direction with a spoon.
Carefully slide the egg into the middle of the pot and leave alone until cooked to your preferred doneness (about 2-3 minutes for a runny yolk) and then remove with a slotted spoon and transfer to a plate with paper towel. Use immediately.
NOTE: The first time I tried this, after I slid the egg into the water I used my spoon again to swirl the water and this actually made the egg move to the outside of the pot and ruined the shape of the egg a little bit. So just swirl the water, drop the egg in, and leave it alone.
Whirlpool / Vortex Method Rating: 8/10
It actually worked almost perfectly this time that I tried it, so I don’t know what I did wrong in years past. Just make sure that you drop the egg in the center of the pot and leave it alone.
The reason I did not give it a 10/10 is because I tried it many times before and was unsuccessful and also I do not know how you would prepare multiple eggs at a time.
METHOD #2: Boil in Shell First
Ingredients
However many eggs you’d like
1 tablespoon vinegar
Water
Instructions
In a medium pot, fill 3/4 with water and add a tablespoon of vinegar. Bring to a boil.
Once boiling, carefully lower the egg that is still it it’s shell into the of the pot and let cook for about 10-20 seconds. Doing this cooks the egg slightly so that when you crack it into the pot it will keep its shape.
Use a slotted spoon to remove the egg. Reduce water to a simmer and then crack the egg (it shouldn’t be too hot to handle) and slowly transfer the egg to the middle of the pot and leave alone until cooked to your preferred doneness- about 2-3 minutes for a runny yolk. Once the egg is finished cooking, remove with a slotted spoon and transfer to a plate with paper towel. Use immediately.
Shell Boil Method Rating: 9/10
This method is innovative, and I don’t know why it’s never occurred to me to do this. With this method you can cook a bunch of eggs in their shell at once, and also have more eggs cooking in the pot at the same time. The egg came out nicely and kept its form.
Method #3: Vinegar Bath Method
Ingredients
However many eggs you’d like
At least 1 cup of vinegar
Water
Instructions
In a medium bowl (or large if you’re making more than 4 eggs at a time), pour equal parts water and vinegar and then stir to combine.
NOTE: I used 1 cup of water and 1 cup of vinegar
Carefully crack your eggs into the vinegar water and let sit for about 10 minutes. If using multiple eggs, just make sure not to overcrowd the bowl. The goal of the acid from the vinegar is to set the outer layer of the egg which helps tighten it up so that the egg white doesn’t run, resulting in a gorgeous poached egg!
NOTE: This will not make your eggs taste like vinegar. Just don’t leave them sitting for a super long time.
While you’re waiting on your eggs, fill a medium-sized pot 3/4 of the way with water and bring to a boil. Once boiling, lower to a simmer.
When the outer layer of the egg/s start turning whiteish, take a ladle and gently scoop up the egg (there will be water as well and that is fine) and place it in simmering water to cook until your desired doneness- about 2-3 minutes for a runny yolk. Remove with a slotted spoon and place on a paper towel-lined plate until ready to use.
Vinegar Bath Method Rating: 10/10
This is my favorite method! It has worked brilliantly every time I’ve done it, even the first time. It’s easy, it makes sense, it’s not intimidating- I love it. You can also prepare multiple eggs using this method, just make sure to not overcrowd the bowl.
I discovered this technique from an Epicurious Youtube video here!
Method #4: Mesh Strainer Poach
Ingredients
However many eggs you’d like
1 tbs vinegar
Water
Instructions
Fill a medium-sized pot 3/4 of the way with water and bring to a boil.
Place the strainer on the pot so that the mesh part is submerged in the water. Gently crack an egg into the strainer and leave submerged until cooked until your desired done-ness (about 2-3 minutes for a runny yolk). Remove with a slotted spoon and place on a paper towel-lined plate until ready to use.
Strainer Method: 7/10
The eggs came out fine. It was a little messy with the strainers and strainers are one of my least favorite kitchen items to clean. I think all 3 of the previous methods were more my speed.
