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How to Cook: Poached Eggs

Serves 4
Time 20 min
Homemade Eggs Benedict is easily within your reach. An elegant composed salad crowned with a poached egg? No problem! You have scrambled, fried and sunny-side up down pat, so now’s the time to round out your skills. Learn the no-fuss tricks for perfectly poached eggs. Watch our how-to video.
  • Distilled white vinegar
  • Fine sea salt
  • 8 large eggs divided
  • Freshly ground black pepper to taste

Fill a large saucepan with water to a depth of 3 1/2 inches, adding 1 teaspoon vinegar and 1/4 teaspoon fine salt for each cup of water that you add. Bring to a boil over medium-high heat, and then reduce heat to maintain a simmer.

Crack 1 egg into a small bowl and then carefully slip it into the saucepan from just above the water. Working quickly, repeat with 3 more eggs, to cook 4 at once. Gently gather up the whites around each egg with a wooden spoon, if you like. 

Simmer gently, without stirring, until eggs are done to your likeness, 4 to 5 minutes.   

Using a slotted spoon, carefully transfer eggs to a large, paper-towel-lined plate. Using kitchen shears, trim off any trailing egg whites, if you like. Repeat with remaining 4 eggs.  

While still warm, transfer eggs to plates, season with salt and pepper and serve. 

- On top of a bowl of lentils and wilted greens
- Over Roasted Asparagus with Lemon-Feta Crumble
- Break over a piece of buttered toast and top with chopped chives
- On large toast points, layered with smoked salmon and sliced green onions
- Over potato hash or rice pilaf
- Added to any green salad
- On a hamburger (Trust us, it’s delicious!)

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • Distilled white vinegar
  • Fine sea salt
  • 8 large eggs divided
  • Freshly ground black pepper to taste