Poached Eggs

May 9, 2010 / By Foodland

Poached Eggs

A classic made easy
Course Breakfast
Servings 4 Servings


  • 2 quarts water
  • 1 cup vinegar
  • 8 eggs


  1. Heat water in a large saucepan over medium heat until almost boiling.
  2. Add vinegar.
  3. Swirl the water to get it moving.
  4. Crack eggs into 4 small cups and slide one by one from the cup into the simmering, swirling water.
  5. Maintain the water just below a simmer, reducing the heat to low if necessary.
  6. Cook until the whites are set and the centers are still soft.
  7. You may remove them and cool in tap water.
  8. Just before serving, reheat in simmering water for 1 minute and drain excess water.
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