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Poached Eggs

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Poached Eggs

For detailed instructions on how to prepare the perfect poached eggs, please click HERE

Poached eggs take well to any number of accompaniments.  try serving them on a bed of grated mild cheddar or Monterrey Jack cheese or creamed spinach, in a pool of salsa, on a thick slice of tomato topped with a slice of Bermuda onion, on a potato pancake, or simply with plain buttered toast.


  • Salt
  • 2 tablespoons distilled white vinegar
  • 4 large eggs, each cracked into a small handled cup
  • Ground black pepper


Fill an 8 to 10 inch nonstick skillet nearly to the rim with water, add 1 teaspoon salt and the vinegar, and bring the mixture to a boil over high heat.

Lower the lip of each cup just into the water at once; tip the eggs into the boiling water, cover, and remove the skillet from the heat.  Poach until the yolks are medium-firm, exactly 4 minutes.  For firmer yolks (or for extra-large or jumbo eggs), poach 4 1/2 minutes; for looser yolks (or for medium eggs), poach 3 minutes.

With a slotted spoon, carefully lift and drain each egg over the skillet.  Season to taste with salt and pepper and serve immediately.


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