We consulted the perfectionists at Thomas Keller's Per Se in New York, where chef de cuisine Eli Kaimeh gave us his number-one piece of advice (and recipe) for the perfect poached egg: Start with a fresh egg. This is part of BA's Best, a collection of our essential recipes.
Ingredients
Makes 2 Servings
1
2
Preparation
Step 1
Pour 1/2 cup vinegar into each of 2 small bowls. Crack 1 egg into each bowl, taking care not to break yolk; let stand for 5 minutes.
Step 2
Meanwhile, bring a medium saucepan of water to a boil over medium-high heat. Using a whisk, vigorously swirl water until a vortex forms in the center. Slip 1 egg with vinegar into vortex and continue to swirl water with whisk around edges of pan until it returns to a boil. The egg white should wrap tightly around the yolk, forming an oval shape. As soon as water returns to a boil, reduce heat to medium and gently simmer egg, frequently swirling water, for 2 minutes. Using a slotted spoon, lift egg from water and use kitchen shears to trim any stray pieces of egg white. Place egg on paper towels and gently blot; transfer egg to a bowl or plate. Repeat with remaining egg. (If poaching more than 2 eggs, repeat using fresh water.) Season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Immediately transfer to a bowl of ice water and let cool. Using a slotted spoon, transfer to a plate. Cover; chill. Rewarm in a saucepan of simmering water for 1 minute.
Nutrition Per Serving
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Reviews (94)
Back to TopHad never made a poached egg before trying this. It could not have been easier. Now I need to find the perfect hollandaise recipe.
Anonymous
San Diego
12/29/2019