We really enjoy the poached eggs in our local Diner’s eggs benedict, so I started making poached eggs at home, since they are quick and easy, and use up our chicken’s eggs. It just takes a little practice to consistently get runny yolks, the key is to monitor them and not rely only on time. This is one of the recipes in Bob Johnson’s cookbook, The Left Over Ranch Cookbook: Memories on a Plate in The Basics chapter.

Bob Johnson

Poached Eggs

Inspired by the eggs benedict at his local diner, Bob perfected poached eggs at home using fresh eggs from his chickens. Quick, easy, and endlessly versatile, the key is watching them carefully rather than relying on the timer alone.

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Prep Time 5

Cook Time 5

Total Time 10

Servings: 4

Course: Basics, Breakfast

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

4 large eggs preferably fresh
3 tbsp apple cider vinegar
¼ tsp salt
8-12 cups water
salt and pepper to taste
hot sauce of choice Old Bay or Louisiana recommended

Equipment

Deep sauce pan with lid
Ramekins or small cups (one per egg)
slotted spoon
Timer

Method

Prepare the poaching liquid. Add the water, apple cider vinegar, and salt to a deep saucepan, stir well, and place the lid on. Bring to a boil then reduce to a very low boil and keep covered.
Prepare the eggs. Crack each egg into its own ramekin or small cup. Send the shells to the compost!
Add the eggs. Remove the lid and give the water a gentle swirl. Holding each ramekin just at the water surface, gently tip each egg in one at a time. Once all eggs are in replace the lid and set a timer for 3 minutes.
Monitor the boil. After about a minute check that the water is still at a low boil and adjust the heat as necessary. A too-vigorous boil will break the eggs apart.
Remove and serve. At or near 3 minutes, somewhere between 2 and 3 minutes, remove the lid. The eggs should be starting to float. Remove each egg with a slotted spoon and drain briefly on a clean towel or napkin. Season with salt, pepper, and hot sauce to taste and serve immediately.

Notes

The apple cider vinegar is the secret, it helps the egg whites hold together in the water for a neater result. Don't rely solely on the timer; every stove and every egg is slightly different. Watch for the eggs to start floating and check the whites, they should be just set while the yolk remains soft and runny. Fresh eggs from your own chickens or a local farm make a noticeable difference in both flavor and appearance. These poached eggs are wonderful served on potato pancakes, home fries, or Duck Fat Potatoes. This recipe appears in The Basics chapter of The Left Over Ranch Cookbook.