5 Secrets to Making Perfect Poached Eggs

I think most people agree that poached eggs are absolutely delicious and nutricious. However, making them could be a bit intimidating for many reasons.

Here are my 5 EASY STEPS TO MAKE PERFECT POACHED EGGS that will not only taste great, but will also look like fresh mozzarella balls :)

1. Use only freshest eggs (organic and free range if possible).

Because you are making eggs with the yolks still runny and soft, make sure the eggs you use are as fresh as possible. Not that eating old eggs is ever ok, but when it comes to poached eggs, you can really tell the difference.

2. Add some vinegar into the water.

This is an awesome trick I learned recently that is a total game changer! It keeps the egg whites intact and not all over your pot. I use apple cider vinegar but rice or white vinegar would work as well. Just use 1 teaspoon for every 2 cups of water. Don't overdo it on the vinegar because it can add a slight "vinegary" smell to the eggs.

3. Time it!

Timing is crucial when poaching eggs! A few seconds change a lot of things, so generally let them simmer for 3 minutes if you want the egg white to be fully cooked but prefer the yolk to be soft and runny.

4. Separate the eggs before adding into the water.

Break them into separate containers and slowly introduce them to boiling liquid one by one. This step is very important because plopping them into the boiling water can break up the delicate egg. The closer you bring your container to the water, the better. Make sure there is plenty of room for eggs to move around freely and they are not "smothering" one another.

5. Cook them on lowest temperature.

After your water started to boil, lower the temperature to the lowest setting. Let the water "calm down" a little and wait for the simmer rather than boil. Only then, carefully place your eggs into boiling water one by one. Cooking eggs on high will break them up turning your boiling water into ''milky'' mess.

INSTRUCTIONS:

Fill a boiling pot with water about 3 inches deep.
Boil the water, add 1 teaspoon of vinegar and lower the temperature to lowest setting.
Once the water is simmering, place the eggs into the water one by one. Set the timer to 3 minutes (or longer if you want the yolk to be harder).
Take them out slowly with a slotted spoon and place them onto paper towel and carefully place another paper towel on top to soak up the water. Let them "rest" for about a minute, you don't want to burn your tongue!
Season with your favorite spices and enjoy! My favorite way to enjoy them is on top of a guacamole toast. Yum!