How To Poach Eggs Knowing how to properly poach eggs can: Make you feel more manly/womanly, depending on what you are into. Make your mornings exciting again. Impress your lover. Get you out of a breakfast-pickle someday. Give you a better alternative to the more common and uninspiring fried/scrambled egg home breakfast.

Step 1: The Preparation. Because timing is everything with poached eggs, you want to gather all of your supplies before even starting. Here's what you will need: - Eggs - About 1/4 cup vinegar - Pan with sides 4-7 inches, ideally - Water to create about a 3"depth - Slotted spoon, or small strainer Optional, but recommended: - Toast - Bacon - Cheese

Step 2: The heat. Create a rolling boil of water in the pan. When the boil is nice, add the vinegar and give the water a loose swirl to mix.

Step 3: The Entry. Crack eggs gently into the water. Don't put them too close together. If you aren't a good egg-cracker, an often recommended option is to crack the eggs into a cup, and then slowly release them from the cup into the water. I find that this isn't necessary, and I am an average egg-cracker.

Step 4: The Cook. After all of the eggs are in, put a lid on the pot and shut the heat off. This is a good time to get your plate ready, with toast/cheese/bacon.

Step 5: The Finish. After about 3 minutes, you should pull the lid off your pot and do a poke test. Push the tops of each egg and examine squishiness. You want it to be a tad rubbery, but not rock hard. This is the part that you will learn after doing it a few times. Perfection= A small amount of runny that slowly oozes out. Test and retest for optimal results.

Well, what do you think?

Created by Ben Martin. Contact.

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