I’m here to tell you poached eggs are not difficult to make. And you don’t need vinegar.
*Leave room for a moment of silence and skepticism*
I almost didn’t believe it, until I watched a video from the Bon Appétit Test Kitchen and tried it myself. Because that’s what I do now, binge watch BA test kitchen videos.
I made these on a Saturday morning, and while the pot of swirling water looked more like egg drop soup with each twirl, the end result was damn good. The egg also looked like the floating ghost from Super Mario, which I just found purely entertaining.
There’s not much more to this. I’m just here to let you know these poached babies aren’t as intimidating as they seem, and if someone as spazzy as myself can do it, so can you.
Hollandaise may be my next hoop to jump through, slowly making my way to a real Eggs Benedict, but for now I’m pretty happy with poached eggs and toast on a Saturday morning.
Go live your best breakfast life.
Easy Poached Eggs
Instructions
Heat a large pot of water until it’s just barely simmering. I found a medium to large-sized pot is good because it gives you room to create a vortex and space for the egg to twirl and wrap around itself.
While the water is heating, I like to crack an egg in a small dish. You can freestyle it, but I found it handy to have the little guy ready.
Once barely simmering, grab a spoon and stir to create a strong vortex.
When the vortex is at a decent speed (i.e. it can move well on its own and doesn’t die down quickly), drop the egg in the center, and set a timer for 2 ½ minutes.
Keep an eye on the egg and let the vortex do its magic.
Stir in the direction of the vortex occasionally, being careful to keep the spoon away from the egg.
When the time is up, pull the egg out with a slotted spoon.
Serve and pat yourself on the back – you’re a fancy breakfast person now!
Notes
The BA staff makes a compelling argument that, if you can get a good enough vortex going, you don't need to add white vinegar, like so many other recipes suggest. I found this method worked for me, but the egg whites did come apart and create that ghosty/cloudy mixture in the pot. I was ok with this, and with time maybe it won't happen, but if you're happier using vinegar to help the egg whites congeal, go for it!
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