Poached egg is a method of cooking an egg wherein the egg is cracked and the contents immersed in very hot but not boiling water. A small amount of white vinegar is added to the water in order to keep the egg white from spreading out.

Tips for making poached eggs:

• Use a heavy based saucepan, since the heat distribution on its bottom is more even.
• About 10cm depth of water is adequate for poaching chickens' eggs.
• Bring the water to a boil.
• The heat should be reduced beneath the pan, until only very small bubbles are beginning to form on the base of the pan.
• A tablespoon of vinegar should be added to the water, since this helps the eggs to set rapidly and prevents the egg white from billowing.
• The contents of the egg should first be cracked into a shallow cup or ladle, individually.
• Each egg should then be very gently added to the water; make sure not to add the eggs from a great height, as this will cause them to lose their shape and for the whites to billow.
• Two to three minutes should be adequate for the yolks to start to set.

Poached eggs are used in Eggs Benedict and Eggs Florentine.

Egg

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