Discover how to poach eggs perfectly on every attempt, enhancing breakfasts and brunches alike

Carolyn Malcoun unveils a flawless technique for poaching eggs, elevating the breakfast experience. This approach, tested by Matthew Francis and reviewed by dietitian Emily Lachtrupp, M.S., RD, promises perfectly poached eggs every time. 

The secret lies in pre-cracking eggs into separate bowls and introducing a splash of white vinegar to the simmering water, ensuring intact yolks and quicker-setting whites. Ideal for whole-grain toast or eggs Benedict, this method offers a heart-healthy, gluten-free option.

The process starts with breaking each egg into its bowl, streamlining the transfer to simmering water and keeping yolks unbroken. By adding vinegar, the egg whites firm up more rapidly, enhancing the poaching process. Submerge the bowl’s lip into the water, gently adding the eggs one at a time, for precise cooking control. Depending on the desired doneness, cooking times vary from four to eight minutes.

 Finally, a slotted spoon moves the eggs to a towel, draining them briefly before serving.

This meticulous method not only preserves the delicate structure of poached eggs but also caters to a wide array of dietary needs, being dairy-free, nut-free, soy-free, and gluten-free. 

The technique, detailed by Carolyn Malcoun in March 2024 and featured on EatingWell.com, comes highly recommended for those seeking to perfect their poaching skills. With active preparation taking ten minutes and a total time of twenty minutes, this method is both efficient and effective for serving up to four people.