How to Poach an Egg

This is “by request” post for my friends who thought poaching an egg for Eggs Benedict was too challenging. Once you get the Hollandaise sauce down (see previous post), this part is even easier.  The key is to add 1 Tbsp of white distilled vinegar to the boiling water. It helps keep the eggs from separating. Even better tip – compliments of my America’s Test Kitchen Best Loved Recipes Cookbook – use a teacup to lower each one in individually into the boiling water. Also, use a shallow pan (see above) for best results.

This recipe serves one to two people and took ten minutes from beginning to end.


  • Two eggs
  • 1 Tbsp white distilled vinegar
  • Shallow pan filled with water with about two inches of water
Helpful tools:
  • Shallow pan
  • Slotted spoon
  • Teacup
  1. Using med/high heat, heat the water until it’s boiling
  2. Add the vinegar
  3. Crack each egg into individual teacups
  4. At the same time, slowly lower the teacups into the water and let the eggs slowly slide out (Some of the egg white will separate a little and that’s okay.)
  5. Continue to boil/poach for approximately 3-5 minutes. They are done when the yolk is still soft and the egg white has cooked as shown above. Don’t overcook or you’ll end up with hard boiled eggs!
1 Comment and 0 Replies
    • 06.26.2010

    I love poched eggs, very healthy, althouhg, Hollandaise is not my thing. nice blog, excellent recipes.


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