It's no secret, I love eggs. I've perfected my fried egg and my hard and soft boiled, but I'm still working on my poached egg. I've read all the tips (and there are a lot of them, a bunch of conflicting points of view as well) and can make a pretty decent egg, even if it does look ragged. Last night I thought I'd give poaching another try (so much healthier than fried eggs) and have a poached egg on top of cut up toast, sliced tomatoes and parmesan cheese. Here's how I went about doing it:

  • Fill a skillet nearly full of water (at least one inch so to cover the egg completely.
  • Add a pinch (approximately 1 tsp) of salt and about 1 tbsp of white vinegar (this is to help prevent the "feathered" edges).
  • Heat on hight until water is boiling. Meanwhile crack egg into a small cup (like a handled cup measure).
  • When water is boiled, lower the lip of the cup into the water and slide eggs into boiling water. Remove from heat and cover for 4 minutes. I personally like it when the yolk is super runny, so I stop when the yolk is not completely milked over (about 3 minutes).
  • Gently remove from pan with a slotted spoon.

This time it came out okay. I could always trim the ragged edges off (which is recommended by many cookbooks), however it was just dinner for me, so there was no need.

Have you ever made poached eggs? What are your tips? Tell us below!