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Perfect poached eggs
Poaching is where egg freshness makes the biggest visual difference. A fresh egg dropped into simmering water holds its shape. The white wraps tight around the yolk. An old egg spreads into a cloud of threads.
The difference is the protein structure in the white. It breaks down over time. Fresh eggs have tight, firm whites. Old eggs don't.
Total time:8 minutes
What you need
- 2 fresh eggs
- Water
- 1 tbsp white vinegar
- Salt
How to make it
- Fill a deep saucepan with 3 inches of water. Add vinegar. Bring to a gentle simmer, small bubbles, not a rolling boil.
- Crack one egg into a small cup or ramekin. This gives you control when you drop it in.
- Stir the water in a slow circle to create a gentle swirl. Slide the egg from the cup into the center.
- Cook for 3 minutes for a runny yolk, 4 minutes for a jammy yolk.
- Remove with a slotted spoon. Blot the bottom on a paper towel.
- Season with salt. Serve on toast, a grain bowl, or alongside vegetables.
Why fresh eggs are the whole point
With a fresh egg, the white holds together in a neat oval. With a store egg, it spreads. You can use all the vinegar and swirl tricks you want. If the egg is old, you're working against the biology.
Our eggs are delivered within 24 hours of being laid. Read more about why that matters.
Get farm fresh eggs delivered in Allentown, Bethlehem, Emmaus, Macungie, and Alburtis.