poached eggs

Jeanne here …

The first time I poached an egg I was 15 years old, working at David’s Country Inn in Hackettstown, NJ.

The thing is … I didn’t work at David’s for long. My sisters did. I just sort of ended up there for a few months at the end of my sophomore year of high school. I washed a lot of dishes. And I worked the brunch shift … setting up cream cheese, manning the waffle station. When I was in the kitchen I was poaching eggs or making peach melba desserts.

I still can’t eat peach melba crepes.

Thanks for asking!


I poached eggs. Lots and lots of eggs. For months.

And then I didn’t.

For years.

Not because it’s all that challenging.

But I guess it just didn’t occur to me.

And it’s a really healthy, really easy way to enjoy an egg.

Here’s skinny…


  • 2 eggs
  • 3 cups of water
  • 3 capfuls of apple cider vinegar (or distilled white vinegar, if you happen to go by the moniker “The Cowboy.”)


Bring to a boil three cups of water and vinegar. The vinegar is important because it helps bind the egg white so you don’t end up with something akin to egg drop soup.


I crack the eggs in a small dish, one at a time, to ensure that the yolk stays together.


Gently pour the egg into the boiling water, careful not to splash the water or burn yourself.



Let the eggs “float” in the boiling water until the whites have turned opaque … about 3 – 3 1/2 minutes.

Use a slotted spoon to remove the eggs from the water.


Enjoy (0ver rice … over potatoes … on toast … an English muffin … anyway you like)!

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See how easy that is? Nuts.

What’s your favorite way to enjoy an egg? And when was the last time you did?

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