My dad is from the Upstate of South Carolina and one morning while he was visiting I asked him if he wanted a poached egg for breakfast. In his southern accent he said, “a what?”. I said, “Trust me. If you love a good runny then you’ll love a poached egg”. I made him a poached egg exactly like you see here and he said, “Maria, that’s about the best runny egg I ever had!”. I thought to myself…I was never raised on poached eggs and I didn’t know how to make them until recently so I bet other people don’t know either! So…you’re welcome.
I suggest cracking each egg into a small bowl because it helps to lower the egg into the boiling water (and avoid getting any shell in your water). Also, I love the Japanese colander which I’ve had for at least 10 years and never had a good use for until I learned how to poach an egg. Finally, add a teaspoon of white vinegar to the pot of water before bringing it to a slow boil. Adding vinegar to the poaching water makes the whites firm faster to prevent them from dispersing in the water.
When the water is at a simmer to almost a boil lower the glass bowl into the water. You don’t want a rolling boil because it will cook the yolk too quickly. A proper poached egg is RUNNY—and if anyone tells you any different then they are wrong. A poached egg that isn’t runny is called an overcooked egg. True Story.
Remove from simmering and gently shake off excess water with your utensil of choice. I prefer this Japanese colander. I got it from Williams Sonoma a million years ago. Place poached eggs on two pieces of toasted wholegrain bread and add kosher salt & crushed black pepper on top. Seasoning is KEY! I like to add chopped baby spinach on top of my eggs to get my daily serving of greens! Feel free to experiment! Be creative and let me know how your poached eggs turn out. You can add ham or bacon. Make a breakfast sandwich. Make eggs Benedict with hollandaise sauce. The possibilities are endless.