The Traditional Method
The old school recipe for how to make poached eggs requires a delicate hand and expert timing but it’s still pretty simple and only takes five minutes. The most important key to successful poaching is starting with the freshest eggs possible. As eggs age, the whites get thinner and don’t set as well. Fill a wide, shallow pan with three inches of water. You can add a tablespoon or two of vinegar to help the egg whites set. Break your egg into a ramekin or small bowl, bring the water to a boil and then immediately reduce it to a simmer. Gently slide the egg into the water and use a large slotted spoon to keep it from sinking to the bottom of the pan.
