Chef John's improved poached egg method is nothing fancy, but his simple trick will make it much easier to cook Eggs Benedict eggs for a crowd!
Preparation Time
10 mins
Cooking Time
15 mins
Total Time
25 mins
Calories
72 Calories
Recipe Instructions
Step 1
Fill a bowl with ice water.
Step 2
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.
Step 3
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.
Step 4
Break each egg into separate small ramekins. Place a ramekin close to the water's surface and gently pour in egg. Let egg white set, 1 to 2 minutes. 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.
