The Inn at 657: Poached Eggs

Poached Eggs

Contrary to every recipe I've read or TV chef I've seen who poached eggs, I start the eggs in cold water. I do not swirl the water, which only tears the eggs apart, but drop each as carefully as possible in one tight bundle. I cook them in a skillet with water just to cover the eggs, and I use a lid.

I cook at low heat, but what really matters is that the water does not boil. The eggs turn out in perfect little rounds, incredibly tender. With the cooler water you can control the cooking time, delaying if necessary. When you really know your water, you can turn the pan off before the eggs are done, finishing the cooking to coincide with your breakfast timetable.

I think you have a lot more control this way. The eggs do not boil into shreds, and they are tender and beautiful. I do not use vinegar; it never seemed to work for me anyway.