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Poached Eggs

2

Poached eggs on toast with avocado and arugula salad next to a latte; one of the eggs is broken so that yolk spills out on the rustic toast for a post on how to make the perfect poached egg recipe

(Photo: Erik Putz)

Chatelaine Triple Tested

We asked friends, family and colleagues which style of eggs they find most intimidating, and the unanimous answer was poached. Everyone thinks there is a trick, like swirling the water, but we find that carefully slipping each egg off a small dish or saucer into barely simmering water works every time.

Ingredients

  • water, for boiling

  • 1 tbsp vinegar

  • eggs

  • toasted bread, optional

  • sliced avocado, optional

Instructions

  • FILL a wide pot or frying pan with about 2 in. of water. Add vinegar. (Vinegar helps coagulate the egg white so you lose less of it when it’s initially added to the water. This ratio is also little enough that you won’t taste it and it won’t harden the egg white.) Boil, then reduce heat so water is just simmering.

  • Crack an egg into a small dish. Holding the dish close to the surface of the water, slip egg into water. Repeat with remaining eggs, up to 4 per batch.

  • Simmer, uncovered, until whites are set and yolks are done as you like, 3 to 4 min for runny yolks.

  • Using a slotted spoon, remove eggs 1 at a time and dab whites all over with paper towel to absorb excess water. Serve on toast with sliced avocado.

Chatelaine Basics: How to poach eggs

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