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Poached Eggs

Photo: Catherine Falls Commercial/Getty Images

BY Mark Bittman

PUBLISHED October 24, 2018

Some technical notes: Ragged edges don’t bother me so I rarely bother to trim the edges with scissors, as some cooks do. I also no longer bother trying to rein in the whites with vinegar, since I can taste it.

 

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To poach more than two eggs at once, use a bigger pan to avoid crowding. To make poached eggs in multiple batches, keep a second, large pot of water warm over very low heat. Make sure the temperature hovers between 145° and 150°F; as the eggs finish poaching, move them to the second pot of water and keep covered. Fish them all out with a slotted spoon when you’re ready to serve.

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Poached Eggs

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