How to Poach Eggs
Poaching eggs is an important skill every cook should have. The key is adding white vinegar to the simmering water, which prevents the whites of the egg from spreading out too far. For an easy brunch, lunch or weeknight supper try making this salad with poached eggs and a bacon and brown sugar vinaigrette.
Watch Andrew make this recipe:
- 1/4 cup distilled white vinegar
- 4 eggs
- Salt and pepper
Fill a pot two-thirds full with water. Add the white vinegar and bring to a bare simmer. Carefully break each egg into the water, allowing each egg to set for 20 seconds before adding the next one. Poach the eggs until the whites are set but the yolks are still soft, about 3 to 4 minutes. Remove the eggs with a slotted spoon and drain on paper towels. Season with salt and pepper.