Watch how to poach eggs in just three easy steps--no fancy equipment required!

Perfect Poached Eggs Recipe Alton Brown. Watch how to make this recipe. Heat the water: Add enough water to come 1 inch up the side of a narrow, deep 2- quart saucier. Add 1 teaspoon kosher salt and 2 teaspoons white vinegar and bring to a simmer over medium heat. Meanwhile, crack 1 very fresh cold large egg into a custard cup or small ramekin.

How To Make Perfect Poached Eggs The best eggs for poaching are the freshest eggs you can find. If eggs are more than a week old, the whites.

Learn how to make the perfect poached egg with our easy video. Discover how long to cook for and how to drain before serving your eggs with toast or salad. Looking for a healthy new way to cook eggs? Forget scrambling and frying -- try poaching instead. No fancy cookware needed. How to poach an egg, with great results every time. It's easy!

How to Poach an Egg. Poaching eggs is a healthy way to prepare eggs, since you don't need butter or oil to cook with. Poached eggs can be eaten as they are. Listen. Poached eggs are delicious, and I doubt you need to be convinced of that. What you do need to be convinced of, however, is that poaching eggs is. Flank Steak With Chimichurri Sauce more. When I eye a dish and think, "That would be so much better with an egg on top," what I usually have in mind is a poached egg.

Use the handle of a spatula or spoon to quickly stir the water in one direction until it's all smoothly spinning around. Cold Sandwich Recipes. TIP: Use this whirlpool method when poaching a single serving (one or two eggs).

For bigger batches, heat the water, salt and vinegar in a 1. Add the egg: Carefully drop the egg into the center of the whirlpool. The swirling water will help prevent the white from "feathering," or spreading out in the pan. Let it poach: Turn off the heat, cover the pan and set your timer for 5 minutes.

Don't peek, poke, stir or accost the egg in any way. Lift it out: Remove the egg with a slotted spoon and serve immediately. Alternatively, move the egg to an ice bath and refrigerate up to 8 hours. Reheat in warm water just before serving. Photograph by David Malosh.