The traditional Spanish dish paella consists of rice cooked with seafood and saffron-flavored seasoning. It is ideal for simple entertainment.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Total Time: | 25 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 1 teaspoon champagne vinegar
- ½ teaspoon salt
- 2 eggs, as fresh as possible
Instructions
- Fill a bowl with ice water.
- Fill a saucepan with cold water and place over medium heat; stir in vinegar and salt. Bring to a gentle, slow simmer and reduce heat to low.
- Break each egg into a separate small ramekin; place a ramekin close to the surface of the water and gently pour egg into the simmering water. Let egg white set for a minute or two and use a silicone spatula to gently lift egg from the bottom of the pan to prevent sticking. Cook until white is firm and yolk is runny, about 6 minutes.
- Lift poached egg from water using a slotted spoon and transfer gently to bowl of ice water to stop the cooking process. Reheat eggs for 1 1/2 to 2 minutes in very gently simmering water and remove with a slotted spoon. Tap bottom of slotted spoon containing egg on a dry paper towel to remove any excess water before serving.
- Poached eggs in ice water can be refrigerated overnight if desired; just reheat before serving.
- To reheat poached eggs, bring a pan of water to a bare simmer and slide eggs into simmering water until warmed through, 1 1/2 to 2 minutes. Remove with a slotted spoon; tap bottom of spoon on a dry towel before serving.
- Try these with the
- recipe.
Reviews
Great recipe! The instructions were a bit confusing when it came to the second egg. In my opinion 6 minutes was a little bit too long for the first egg, next time I will cook them closer to 4-5 minutes depending on the size of the eggs. Otherwise thank you for the recipe will make this again.
Although I´d made these several times over the years, I decided to try this recipe also. Some good tips to add to my repertoire such as skimming the loose egg stuff which I had not thought to do previous. All in all a successful endeavour.
First time making poached eggs for myself. perfect! I may get away from boiling.
Simple,clear instructions and Chef John even includes some troubleshooting comments.
I was reading a Miss Marple novel, At Bertram’s Hotel, and realized that I’ve never really eaten classic ‘British’ food. Because of this, and because Miss Marple shows a decided liking for poached eggs in the novel, I made this. It was delicious, if bland; I served mine on toast, and lowered the time-to-cook by quite a lot (from the recommended 6 to about 2 and 15 seconds). Moreover, I spun the water before adding the egg, so that, theoretically, the egg whites better covered the yoke. This yoke turned out warm but runny (as Miss Marple apparently likes it), and the whites were a perfect enclosure for the thing. I would eat it again!
Guess what! Get rid of the white that spreads out in your water no matter how fresh the egg! Break your eggs into a colander – yep, all of them! Swirl around and allow all the loose stuff to drain out. Wipe the outside bottom of the colander a few times to “assist” the draining. Have your water simmering just as Chef John suggests but ANY vinegar will do (I prefer cider vinegar – vinegars dissipate leaving no flavor). Oh, and a 10″ skillet works fine with just enough water to cover the eggs (no huge pot of water necessary!). Pour all the eggs from the colander into the simmering water. Nope, they won’t stick together! Now, simmer until eggs are to your liking, lifting and jiggling to test. Voila! No floaty stuff and perfectly shaped eggs! I love Chef John’s material !!!
I loved this method for poaching eggs for the whole family.
Eggs turned out great but I needed to reduce the time. I cooked for about 4 1/2 minutes. 6 minutes was way too long.
I’ve been intimidated by poached eggs for years. I followed the instructions and made four perfect poached eggs. I’m so happy that I know I can make these now.
This was so easy to make. Don’t be intimidated, try this recipe.
My eggs could have been fresher and I didn’t have champagne vinegar so I used white wine vinegar, but they still came out perfectly.
As many have pointed out 6 minutes is way too long and not a good idea to ever put the eggs in cold water after cooking – even if reheating.
Chef John, you are the next Gordon Ramsey.
Here’a a different method: Take a Texas muffin tin(makes big muffins), non-stick, Spray with Pam. Put in a tablespoon of water, pour in the egg, center the yoke, put a tablespoon of water on top. Place in a 400 degree oven. The length of time depends on how well done you want your eggs. Eight minutes is about right for me. Scoop out with a large spoon. Makes up to six eggs at a time.
Very helpful. I’d have left eggs in for one more minute since whites were just a little runny. I used extra-large eggs straight from the refrigerator.
6 mins is way too long. Yolks were cooked almost all the way through 🙁
As so many said, 6 minutes is too long for most. Even though this is repeating, I want to stress that your rate-of-boil/simmer really, really does make a difference. If you are new to poaching eggs, reduce to a very low simmer and get a feel for poaching. As your experience grows, you can increase temp and reduce cooking time. Also, another point not made in comments: altitude makes a VAST difference. Even at just 1,000 ft, boiling points are different. Times in recipes need to be seen as guidelines that must be adjusted for each individual’s location/equipment.
Came out perfect!
The eggs ?? came out fabulous, I like the yolks to be runny so 6 minutes is to long. I have done 4 minutes and the eggs ?? came out perfectly!!!
No changes. Plan to make it again.
Love eggs in all kind of styles. Superbe that I could watch all the easy made and understandful videos. Saved and shared!!