Put a large pot of water on the stove and bring it to a simmer. It's ok if it boils, you'll just need to let the water cool a little before starting.
Once you see bubbles forming on the bottom of the pot and rising to the surface in a stream your good to go.
Give the simmering pot of water a gentle stir in one large circular motion, then gently crack your eggs into the water. You don't need to use a special dish, as long as the eggs are fresh and you can crack the eggs quickly and without making a mess.
You'll see the egg white start to pull together and coagulate as it sets in the hot water. Cook the egg for at least 2 minutes.
Poach the eggs for 3 minutes for soft yolks, 4-5 minutes for medium yolks, or 6 minutes for hard yolks.
Once the eggs are finished poaching, remove them from the pot with a slotted spoon. Serve the eggs right away
If you see tendrils of egg floating off as you crack the egg into the water, this is ok. You'll see less of this with very fresh eggs, but the main white of the egg will still pull together around the yolk as it cooks.Part way through the poaching, gently swish the water to make sure the eggs are not sticking to the bottom of the pot.If you are poaching the eggs ahead of time to make serving eggs Benedict easier and faster, prepare an ice bath in which you can cool the eggs.Pre-poached eggs will last in for 2 - 3 days in the fridge if kept in clean water. To re-heat pre-poached, cooled eggs, simply drop them into simmering water for 1-2 minutes. Serve immediately.
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
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