Poached Eggs


Yield: 4 People


Work: 30 Minutes


Total: 30 Minutes


How to

  • Gather Ingredients and Tools and prep Ingredients as indicated.

  • Bring a pot of Water to a boil then reduce heat to low and add Vinegar.

  • Swirl liquid with a spoon towards the center of the Pot to create a vortex.

  • While vortex is spinning pour 1 Egg into the vortex (the spinning vortex will keep the Egg together).

  • Cook un-agitated for 3 minutes, then remove Egg with a slotted spoon and place on a Plate lined with Paper Towels to remove excess water.

  • Repeat vortex method for the rest of the Eggs.


  • Try with Red Wine Vinegar to give the eggs some color.

  • Try adding more Vinegar to add more acidic flavor (the initial Vinegar helps keep the Egg white together).

  • Add Poached Eggs to your favorite vegetable dish or on a piece of Toast.

  • To re-heat any leftovers, place Poached Egg in a Bowl with hot water for 2 minutes to break the chill, then enjoy!


  • 4 Eggs, cracked and placed in Small Bowl

  • 3 Tbsp Apple Cider Vinegar


  • Small Bowl

  • Measuring Spoons

  • Pot

  • Plate Lined with Paper Towel

  • Slotted Spoon

  • Spoon

  • Airtight Container


  • Airtight container for 3 days in the Refrigerator.

Use Your Poached Eggs in the following Recipes

Questions about this recipe? Ask Chef Pierson!