Poached Eggs

5 from 1 vote

I grew up using a metal poaching gadget that fit into a skillet. Here's an old way that turns out delightful, creamy poached eggs. Thank you, Julia Child, for the lesson!

Prep Time10

Cook Time6

Total Time16

Course: Breakfast

Cuisine: French

Keyword: Eggs, Julia Child, Poached Eggs

Servings:

Calories: 145kcal

Equipment

Ingredients

1-2 quarts water
1 tablespoon vegetable oil
1 tablespoon cider vinegar
4 large eggs fresh is best
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
8 each saltine crackers optional

US Customary - Metric

Instructions

Gather ingredients so you have everything close at hand on the counter or table. Spray medium saucepan with baking spray or grease it with vegetable oil.
Fill saucepan with 1-2 quarts of water, or enough water to cover the eggs by 2-3 inches. Add cinder vinegar to the water to help prevent eggs from scattering into a horrible mess.
Bring water to a simmering boil, adjusting temperature as needed to maintain a light boil, just enough to see a few bubbles at the bottom of the pan.
Crack eggs, one-at-a-time, into a small bowl and carefully slip egg into the water. Repeat with remaining eggs. Once eggs float to the top, turn them with a wooden spoon. Allow to cook for 3-6 minutes, until you have the consistency of yolk that you desire.
Remove from water with a slotted spoon and allow to drain on a paper towel before serving. Season with sea salt and freshly ground pepper. If desired, serve with saltine crackers. Serves 2.

Notes

*I have found that if I spray the saucepan with a light cooking spray before adding the water, clean-up is swift and easy.

**Cooking Times
3 minutes = slightly runny egg yolk
4-5 minutes = jammy yolk
6-8 minutes = fully cooked egg yolk

Nutrition