Poached Eggs

April’s Farmhouse Eggs Benedict

“When I decided to make my own version of an Eggs Benedict, I had to learn how to poach eggs.” – April Ferre

Poached Eggs

Course: Main Courses – Eggs & Cheese


  • Eggs
  • 1 to 2 Tablespoons White Vinegar


  • Bring a medium pot of water (4 inches deep) to a boil. While waiting for the water to boil, crack an egg into a small fine mesh sieve over a bowl. Swirl the egg in the sieve until all the liquidy egg whites have been removed. Then, place the egg in a ramekin.
  • Stir the vinegar into the water and create a vortex. Add the egg to the middle of the vortex and cook the egg for 3 minutes. Remove the egg with a slotted spoon and dab it on a paper towel to remove any excess water. Serve immediately.
  • Alternatively, if making the poached eggs for meal prep or ahead of time, transfer the cooked poached eggs to an ice water bath and refrigerate for a couple of days.
  • When ready to serve, add boiling water to a bowl, then add the cold poached egg and submerge for 20 to 30 seconds or until warmed through. Remove the poached egg with a slotted spoon, dab dry and serve immediately.

2020 Recipe – April Ferre – From Downshiftology

Related Recipes:
Classic Eggs Benedict with Simple Arugula Salad