Poached eggs are delicious, I doubt you need to be convinced of that. What you might need to be convinced of, however, is that it is an easy task. For some reason, many home cooks seem to be terrified of poaching eggs. It’s understandable, there are a lot of rules involved, but you do not have to be petrified. After watching this tutorial from America’s Test Kitchen, you’ll be convinced it’s easy peasy! 

Bridget Lancaster says to create the ideal poached egg patience is essential. This is what you will need a large skillet with a lid, water, 2 tablespoons white vinegar, 1 teaspoon salt, 8 large eggs, and 4 tea cups.

She first tops the skillet with water and then adds the white vinegar. The vinegar works to help the egg set quickly. She then adds the salt and boils on high heat. This method uses teacups to poach the eggs, so Bridget cracks two eggs in each cup. When the water comes to a boil, she removes the skillet from the heat, pours in the 8 eggs and covers the skillet.

After 5 minutes, the eggs are done, so she transfers them to a dish lined with paper towel and finishes them off with salt and black pepper.

They are perfect!

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