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Poached Eggs
To find the simplest and best poaching method, we cooked dozens of eggs. We learned that abundant water is needed so the temperature doesn’t plummet when the eggs are dropped in; this is why we use 3 quarts in a large Dutch oven. Also, spiking the poaching water with vinegar helps the proteins set quickly, reducing the “feathering” of the whites for neater-looking eggs. When adding the eggs to the simmering water, space them apart so they cook evenly. Also, track the order in which you add them to the pan so you can remove them in the same order, ensuring even doneness across all four yolks.
Makes
4 eggs
10 minutes
Ingredients
-
¼
cup white vinegar
-
4
large eggs
Directions
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01In a large Dutch oven over medium-high, combine 3 quarts water and the vinegar; bring to a boil. Break 1 egg into a small bowl, ramekin or teacup. Add the egg to the water by holding the bowl just above the surface, tilting it and letting the egg slide in; the egg will sink. Repeat with the remaining eggs, spacing them evenly and noting the order added. Simmer gently, uncovered and without stirring, until the whites are set but the yolks are still soft, 3 to 4 minutes; do not boil.
