Poached Eggs by Chef John

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Poached Eggs by Chef John
  1. Fill a bowl with ice water.

  2. Fill a saucepan with cold water and place over medium heat; stir in vinegar and salt. Bring to a gentle, slow simmer and reduce heat to low.

  3. Break each egg into a separate small ramekin; place a ramekin close to the surface of the water and gently pour egg into the simmering water. Let egg white set for a minute or two and use a silicone spatula to gently lift egg from the bottom of the pan to prevent sticking. Cook until white is firm and yolk is runny, about 6 minutes.

  4. Lift poached egg from water using a slotted spoon and transfer gently to bowl of ice water to stop the cooking process. Reheat eggs for 1 1/2 to 2 minutes in very gently simmering water and remove with a slotted spoon. Tap bottom of slotted spoon containing egg on a dry paper towel to remove any excess water before serving.

Cook’s Notes:

Poached eggs in ice water can be refrigerated overnight if desired; just reheat before serving.

To reheat poached eggs, bring a pan of water to a bare simmer and slide eggs into simmering water until warmed through, 1 1/2 to 2 minutes. Remove with a slotted spoon; tap bottom of spoon on a dry towel before serving.

Try these with the Smoked Salmon Dill Eggs Benedict recipe.

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