Poached eggs can be prepared without any special equipment; no special egg rings or microwaveable poaching dishes required. The following photo guide will show you how to cook the perfect poached egg. Enjoy on a piece of toast or on an English muffin with hollandaise sauce!
Prepare your mise en place. You'll need a bowl of cool water, a small dish or ramekin, slotted spoon, white vinegar, egg, and a spoon or spatula.
Bring a pot of water to a boil. Then, reduce the heat to bring it down to barely a simmer.
Measure about 1/4 cup white vinegar per quart of simmering water. Add the vinegar to the simmering water. The vinegar will help the egg whites to come together.
Carefully crack an egg into a ramekin or small dish. Check that the yolk is intact and there are no pieces of shell. Use the freshest eggs possible.
One egg at a time, carefully lower the ramekin close to the water's surface and slowly pour the egg in. Make sure that the water is just barely simmering.
Use a spoon or spatula to gently push the whites over the egg.
Allow the egg to cook for 3-5 minutes, depending on how well you prefer the yolks to be cooked. (Three minutes should produce a fairly runny yolk with a cooked white.) Then, use a slotted spoon to remove the egg.
Place the egg in a bowl of cool water to rinse the vinegar and stop the cooking. If serving immediately, remove from the water and enjoy. If serving later, the egg can stay in the bowl of cool water. When you're ready to serve, gently lower the egg into a pot of barely simmering water for a minute or so to reheat.
Enjoy your perfectly poached egg!