It was a culinary skill that completely and totally eluded me. A batch would come out too vinegary while another turned into a cloudy mess in the pan, and the one after, just the yolks emerged from the simmering water completely cooked. So in the name of all that is good and glorious about food, I decided to once and for all conquer my fear of egg poaching. I turned to two solid sources for instruction: Julia Child’s Mastering the Art of French Cooking and Alton Brown’s Perfect Poached Egg recipe and video.* Both were massively helpful. This is what I found out, and good luck to you, brave fellow egg lover. The task that lies before might seem hard, but just start a gentle chant of “Eggs Benedict” to keep you going.

  • If you do refer to Alton Brown’s link above, know that the video and the recipe below vary slightly!

Images via Caylin Harris

eggs (the fresher, the better) water vinegar a non-stick skillet a clean ruler small ramekins a slotted spoon a cooking thermometer a plate a clean towel

Pour water into your nonstick skillet until there is 1.5 inches of water. I measured just to be precise with my clean ruler. Julia Child recommends two inches, but I had the most success with using 1.5. Start heating the water on medium-low heat until you’ve got it gently simmering. More from The Stir: How Couples Decide Who Really Belongs in the Kitchen (PHOTOS) Thank you, Julia Child and Alton Brown, for the culinary guidance.  More from The Stir: 6 Crock-Pot Breakfast Recipes That Will Make You Want to Rise & Dine

How to Make Poached Eggs Perfectly - 12How to Make Poached Eggs Perfectly - 74How to Make Poached Eggs Perfectly - 20How to Make Poached Eggs Perfectly - 14How to Make Poached Eggs Perfectly - 92How to Make Poached Eggs Perfectly - 16How to Make Poached Eggs Perfectly - 83How to Make Poached Eggs Perfectly - 79How to Make Poached Eggs Perfectly - 18How to Make Poached Eggs Perfectly - 29How to Make Poached Eggs Perfectly - 36

title: “How To Make Poached Eggs Perfectly” ShowToc: true date: “2024-09-13” author: “Derek Chason”

It was a culinary skill that completely and totally eluded me. A batch would come out too vinegary while another turned into a cloudy mess in the pan, and the one after, just the yolks emerged from the simmering water completely cooked. So in the name of all that is good and glorious about food, I decided to once and for all conquer my fear of egg poaching. I turned to two solid sources for instruction: Julia Child’s Mastering the Art of French Cooking and Alton Brown’s Perfect Poached Egg recipe and video.* Both were massively helpful. This is what I found out, and good luck to you, brave fellow egg lover. The task that lies before might seem hard, but just start a gentle chant of “Eggs Benedict” to keep you going.

  • If you do refer to Alton Brown’s link above, know that the video and the recipe below vary slightly!

Images via Caylin Harris

eggs (the fresher, the better) water vinegar a non-stick skillet a clean ruler small ramekins a slotted spoon a cooking thermometer a plate a clean towel

Pour water into your nonstick skillet until there is 1.5 inches of water. I measured just to be precise with my clean ruler. Julia Child recommends two inches, but I had the most success with using 1.5. Start heating the water on medium-low heat until you’ve got it gently simmering. More from The Stir: How Couples Decide Who Really Belongs in the Kitchen (PHOTOS) Thank you, Julia Child and Alton Brown, for the culinary guidance.  More from The Stir: 6 Crock-Pot Breakfast Recipes That Will Make You Want to Rise & Dine

How to Make Poached Eggs Perfectly - 33How to Make Poached Eggs Perfectly - 94How to Make Poached Eggs Perfectly - 67How to Make Poached Eggs Perfectly - 6How to Make Poached Eggs Perfectly - 51How to Make Poached Eggs Perfectly - 74How to Make Poached Eggs Perfectly - 86How to Make Poached Eggs Perfectly - 50How to Make Poached Eggs Perfectly - 31How to Make Poached Eggs Perfectly - 63How to Make Poached Eggs Perfectly - 41

title: “How To Make Poached Eggs Perfectly” ShowToc: true date: “2024-08-26” author: “Nereida Flowers”

It was a culinary skill that completely and totally eluded me. A batch would come out too vinegary while another turned into a cloudy mess in the pan, and the one after, just the yolks emerged from the simmering water completely cooked. So in the name of all that is good and glorious about food, I decided to once and for all conquer my fear of egg poaching. I turned to two solid sources for instruction: Julia Child’s Mastering the Art of French Cooking and Alton Brown’s Perfect Poached Egg recipe and video.* Both were massively helpful. This is what I found out, and good luck to you, brave fellow egg lover. The task that lies before might seem hard, but just start a gentle chant of “Eggs Benedict” to keep you going.

  • If you do refer to Alton Brown’s link above, know that the video and the recipe below vary slightly!

Images via Caylin Harris

eggs (the fresher, the better) water vinegar a non-stick skillet a clean ruler small ramekins a slotted spoon a cooking thermometer a plate a clean towel

Pour water into your nonstick skillet until there is 1.5 inches of water. I measured just to be precise with my clean ruler. Julia Child recommends two inches, but I had the most success with using 1.5. Start heating the water on medium-low heat until you’ve got it gently simmering. More from The Stir: How Couples Decide Who Really Belongs in the Kitchen (PHOTOS) Thank you, Julia Child and Alton Brown, for the culinary guidance.  More from The Stir: 6 Crock-Pot Breakfast Recipes That Will Make You Want to Rise & Dine

How to Make Poached Eggs Perfectly - 23How to Make Poached Eggs Perfectly - 80How to Make Poached Eggs Perfectly - 74How to Make Poached Eggs Perfectly - 61How to Make Poached Eggs Perfectly - 54How to Make Poached Eggs Perfectly - 61How to Make Poached Eggs Perfectly - 84How to Make Poached Eggs Perfectly - 53How to Make Poached Eggs Perfectly - 69How to Make Poached Eggs Perfectly - 99How to Make Poached Eggs Perfectly - 5

title: “How To Make Poached Eggs Perfectly” ShowToc: true date: “2024-09-04” author: “Elmer Leclair”

It was a culinary skill that completely and totally eluded me. A batch would come out too vinegary while another turned into a cloudy mess in the pan, and the one after, just the yolks emerged from the simmering water completely cooked. So in the name of all that is good and glorious about food, I decided to once and for all conquer my fear of egg poaching. I turned to two solid sources for instruction: Julia Child’s Mastering the Art of French Cooking and Alton Brown’s Perfect Poached Egg recipe and video.* Both were massively helpful. This is what I found out, and good luck to you, brave fellow egg lover. The task that lies before might seem hard, but just start a gentle chant of “Eggs Benedict” to keep you going.

  • If you do refer to Alton Brown’s link above, know that the video and the recipe below vary slightly!

Images via Caylin Harris

eggs (the fresher, the better) water vinegar a non-stick skillet a clean ruler small ramekins a slotted spoon a cooking thermometer a plate a clean towel

Pour water into your nonstick skillet until there is 1.5 inches of water. I measured just to be precise with my clean ruler. Julia Child recommends two inches, but I had the most success with using 1.5. Start heating the water on medium-low heat until you’ve got it gently simmering. More from The Stir: How Couples Decide Who Really Belongs in the Kitchen (PHOTOS) Thank you, Julia Child and Alton Brown, for the culinary guidance.  More from The Stir: 6 Crock-Pot Breakfast Recipes That Will Make You Want to Rise & Dine

How to Make Poached Eggs Perfectly - 1How to Make Poached Eggs Perfectly - 42How to Make Poached Eggs Perfectly - 88How to Make Poached Eggs Perfectly - 35How to Make Poached Eggs Perfectly - 47How to Make Poached Eggs Perfectly - 13How to Make Poached Eggs Perfectly - 21How to Make Poached Eggs Perfectly - 44How to Make Poached Eggs Perfectly - 17How to Make Poached Eggs Perfectly - 5How to Make Poached Eggs Perfectly - 42