| Level: | Easy |
| Total: | 15 min |
| Prep: | 10 min |
| Cook: | 5 min |
Instructions
- Heat the water: Add enough water to come 1 inch up the side of a narrow, deep 2-quart saucier. Add 1 teaspoon kosher salt and 2 teaspoons white vinegar and bring to a simmer over medium heat. Meanwhile, crack 1 very fresh cold large egg into a custard cup or small ramekin. Use the handle of a spatula or spoon to quickly stir the water in one direction until it’s all smoothly spinning around.
- TIP: Use this whirlpool method when poaching a single serving (one or two eggs). For bigger batches, heat the water, salt and vinegar in a 12-inch nonstick skillet and do not stir.
- Add the egg: Carefully drop the egg into the center of the whirlpool. The swirling water will help prevent the white from “feathering,” or spreading out in the pan.
- Let it poach: Turn off the heat, cover the pan and set your timer for 5 minutes. Don’t peek, poke, stir or accost the egg in any way.
- Lift it out: Remove the egg with a slotted spoon and serve immediately. Alternatively, move the egg to an ice bath and refrigerate up to 8 hours. Reheat in warm water just before serving.
Reviews
I just made 2 poached eggs in the smallest saucepan I own. Growing up, my dad would make this for us if we had been sick and not eating well. He would put milk, butter,salt, pepper in the pan, get it boiling, then drop a couple eggs in, set the lid and simmer for a few minutes. He plated some toast and then slid the eggs and milk on top. Easy on the tummy! Ever heard of milk toast???
I usually use an egg poaching pan, the ones with the little cups, and poach on low 4 min. But I wanted to make poached this way because the presentation is so much nicer.
I watched the video vs reading the recipe. Alton said 7 min and I was like, 7 min?? Well, it’s Alton Brown…he must be right— but my yolks were hard .
I wonder if the diff was I cooked on electric, and left the pan on the hot burner, vs he cooked on gas, and a gas burner cools far more quickly than an electric burner does. Next time I’ll either take the pan off the hot hurner or reduce the cook time to 4 – 4.5 min. They did “look” beautiful though!
I watched the video vs reading the recipe. Alton said 7 min and I was like, 7 min?? Well, it’s Alton Brown…he must be right— but my yolks were hard .
I wonder if the diff was I cooked on electric, and left the pan on the hot burner, vs he cooked on gas, and a gas burner cools far more quickly than an electric burner does. Next time I’ll either take the pan off the hot hurner or reduce the cook time to 4 – 4.5 min. They did “look” beautiful though!
My first time ever poaching eggs. They (2) turned out perfectly!
When Alton says 5-minutes he means as soon as the timer rings. Six minutes because the timer buzzed for a minute whle I was distracted from being in the kitchen left the yokes curdled instead of runny.
Yes it was excellent. Nov, 26, 2022
Loretta
Loretta
Made with duck eggs for 4 mins, perfection!
Lol. Love when people think they know!! A saucier is a sous chef. A saucier is a pan. Depends on the context one choose to use the word – verb or noun.
Also, it pays to read through the whole recipe and directions. He specifically states that if you’re only poaching one egg, you stir. If poaching more than one egg, you do NOT stir. Really simple instructions.
Really need to use a very cold eggs. Warmer eggs, sitting for 5 minutes, results in is slightly overcooked. End result is very good but this is Alton Brown afterall!
5 minutes is much too long. I used extra large eggs and cooked 4 minutes and they were slightly overcooked. Also, the video and the written recipe are two completely different methods. Very confusing. 7 minutes for a poached egg????
I used about 2 inches of water and it still worked perfect. First time i ever made poached eggs and it was easy