Ingredients Jump to Instructions ↓

  1. 3" of water in pan.When water reaches a gentle simmer, add

  2. 1 T. of vinegar to the water (which helps keep the egg together.. however too much vinegar will flavor the egg with the tang of vinegar).Crack open each egg into a small tea cup, ramekin, custard cup, shallow dish, etc.If the water is too cool, the egg will separate apart before it cooks; if your water is too hot, you could end up with tough egg whites or an over-cooked yolk. Bring the water to a temperature of about 160 to 180ºF (71-82ºC). (boiling water will cause the egg to separate and cook improperly). (f you have an instant read thermometer, this is a great use for it, to test the temp. of your cooking water).Slide the eggs into the water with care, holding the cup or plate as near to the water as possible before allowing the egg to slowly slip into the water. Only cook

  3. 2 or 3 at a time.Once the eggs are in the water, do not move them around. Let the eggs cook for 2 1/2 - 3 1/2 minutes, allowing for the size of the egg and the preferred doneness of the egg yolks.Some people have success using an Egg Ring, or a Mason Jar canning ring.. put the ring in the water, slide the egg into the ring, it should help the egg keep a rounder shape.Remove each egg with a slotted spoon and drain for a few seconds on kitchen paper. Trim any stringy or dangling bits with a knife or if you wishServe immediately.


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