- Egg
- White vinegar
- Metal sieve 
- Large slotted spoon


  • create a small 1:1 water vinegar solution - About half a cup each for one egg
  • crack an egg into the solution, let it sit while the water comes up to temp
  • fill a shallow saucepan with enough water to cover the egg once you add the egg in. (We are not adding the egg yet)
  • You don’t want to bring the water to a boil, about 150f should be enough
  • Once the water starts to form small bubbles at the bottom, strain the egg into the metal sieve. This will catch any loose strands of eggwhite.
  • Gently drop the egg into the water.
    • Some people swear by stirring the water first so the egg has a better chance to form near the center. I’ve had mixed results with this. If you are cooking a single egg, go for it. If you are cooking multiple, you can skip the stirring.
  • Once the eggwhite looks opaque and firm stir the water to loosen it from the bottom and scoop it with the slotted spoon.
  • Enjoy over toast, a pinch of salt and pepper to taste.

# Context If you ask five different people how to poach an egg you’ll get five slightly different methods. This is a combination of techniques I learned from test kitchens of america as well as my own experimentation. I like my eggs with a fully cooked white and a jammy yolk. You may like yours more runny or more firm. Your mileage will vary. Do what works for you, but this method delivers consistently perfect poached eggs.