How to Poach Eggs: Step-by-Step Perfectly Poached Eggs

By Molly Watson, About.com Guide

The key to a perfectly poached egg starts with the correct temperature for the poaching liquid. Too cool, and the egg will separate apart before it cooks; too hot, and you'll end up with tough whites and an over-cooked yolk.

Heat 2 inches of water or broth with about 2 Tbsp. of vinegar for every cup of water (the acid will help the egg whites coagulate quickly, which in turn helps the egg keep its shape while cooking) in a wide, shallow pan until bubbles form along the bottom and sides of the pan, but don't break away or come to the surface (or until an instant-read thermometer reads 180°). Adjust heat to maintain this temperature.

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• Start With Fresh Eggs
• Heat Poaching Liquid
• Gently Slide Eggs Into Liquid
• Cover Pan or Spoon Liquid Over Eggs
• Lift Egg Out of Liquid
• Drain Eggs
• Serving Poached Eggs

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