How To Poach Eggs

Perfectly poached eggs are coveted. Something most of us imagine only highly trained brunch masters can achieve. But you too can perfectly poach eggs and top it on your avocado toast like a champ. There's a little bit of technique involved but nothing more complicated than stirring in *perfect* circles. 

WHAT TO REMEMBER:

1. Make sure your eggs are at room temperature. 

This might sound like the type of tip you glaze over when reading recipes, but for poached eggs it's actually important—an egg that's too cold will get shocked when hitting the hot water and your whites will go everywhere, giving you unruly tails and wisps. A room temperature egg, however, will hold the whites intact and create a perfect pillow for your yolk, which is exactly what you're looking for.  

2. Getting the simmer point right is important. 

You want some bubbles breaking the surface but not vigorously boiling. 

3. Vinegar is key. 

The vinegar won't add any taste to your eggs, but it will help your egg whites solidify faster so you have fewer tails. 

4. Four is the magic number.

Set a timer for 4 minutes — but don't just walk away — you need to gently stir the water around your egg to keep it moving. Stirring in a circular motion will help keep your egg round and plump. 

5. Prep an ice bath. 

As soon as your timer goes off, remove your egg with a slotted spoon and transfer to an ice bath (a bowl full of ice water). This stops the cooking process instantly and will keep the yolk nice and runny while you poach your remaining eggs. Pat eggs dry with a paper towel before serving. 

6. You can make them ahead!

If you're making poached eggs for a crowd, you can keep poached eggs in cold water for up to 2 days! To reheat, simply place eggs in warm water for about 2 minutes, then remove with a slotted spoon and pat dry with a paper towel.