Deluxe Poached Eggs Recipe
There's something dreamy about a full breakfast spread made at home on a weekend morning. A true breakfast array isn't complete without bacon, french toast, and of course everyone's favorite breakfast food: eggs. There are many ways to prepare eggs including scrambled, fried, or sunny side up, but poached eggs are the ultimate flex when you're wanting to take your breakfast to the next level.
Recipe developer Susan Olayinka of The Flexible Fridge brings us this recipe for deluxe poached eggs. While preparing poached eggs can be rather intimidating, Olayinka gives us all the tips on how to nail perfectly poached eggs every time.
The goal is for the egg whites to be cooked through and firm, but the yolk to remain runny. That runny yolk is ideal for drizzling down toast. Olayinka says "I love serving poached eggs over buttered toast with a little bit of salt and pepper. They're also amazing in Eggs Benedict."
Gather your ingredients for deluxe poached eggs
To make these deluxe poached eggs, you can start by gathering your ingredients. For this recipe, you only need three ingredients: chicken stock, white vinegar, and eggs. And of course if you want a little extra seasoning, be sure to have salt on-hand.
Boil the chicken stock & crack the eggs into ramekins
In a small saucepan, add the chicken stock. Bring the stock to a boil. Olayinka notes that instead of water, "chicken stock is generally used for poaching because it adds more flavor to the dish. It tastes especially good if you're planning on eating the egg with toast or something else bland."
As the stock heats to boiling, crack the eggs into a ramekin or small bowl.
Stir the chicken stock before adding the vinegar
Next, reduce the heat to medium. Using a wooden spoon, stir the stock clockwise until it creates a vortex and the stock continues to spin on its own. Pour in the vinegar. Olayinka tells us "the vinegar helps to cook the egg whites so they're nice and firm." Add the eggs to the vortex, placing them carefully in the stock one at a time. Allow the eggs to cook for about 3 minutes. This will be enough time for the egg whites to cook through, but for the yolks to remain runny.
Remove the eggs and season before serving
Using a slotted spoon, remove the eggs from the saucepan. Serve them over toast or hashbrowns. If you have leftovers, unfortunately, they will not be able to be stored. Olayinka says "these eggs can't be stored in the fridge. They need to be eaten immediately after they're cooked." Lucky for you, these are so delicious there likely won't be any leftovers to worry about.
- 4 cups chicken stock
- 1 tablespoon white vinegar
- 2 eggs
- salt
- Bring the chicken stock to a boil in a saucepan
- Crack the eggs into a small ramekin or bowl.
- Reduce the stove's heat to medium and create a vortex in the chicken stock by stirring the stock clockwise with a spoon. Pour in the white vinegar.
- Carefully place the eggs into the center of the vortex, one at a time.
- The egg whites will spread out and cook in the hot stock.
- After 3 minutes, remove the eggs with a slotted spoon and serve immediately.
- If desired, add a pinch of salt to the yolks before serving.