Poached Eggs

Currently loving the Wylie Dufresne method, but Alton Brown’s worked okay too and makes sense for 4-at-a-time kind of production. Or here’s Thomas Keller’s method. They’ll keep refrigerated for up to 8 hours in ice water, reheat in warm water but do not re-boil.

Shown above in a classic French lardon salad, or a Benedict topped with hollandaise.


  • Eggs
  • White Wine Vinegar (1 tsp per cup of water, other vinegar or lemon juice works too)


  • Ramekin(s)
  • Large Saucepan or Stock Pot
  • Big Slotted Spoon
  • Paper Towels


  1. Crack your eggs into a little ramekin.
  2. Bring a saucepan of water, with a little vinegar to help the proteins coagulate, to a boil, and then turn it off. Take a big spoon and stir the water vigorously in a circular motion, ten times or so, to really get it moving.
  3. Get the ramekin as close to the water as you can, and quickly slide the egg right into the center of the whirlpool. The motion of the water will cause the egg to wrap around itself, and you’ll get a really nice shape, and the watery bit of the white will break off and float to the top where you can skim it off.
  4. After about three and a half to four minutes, scoop out your eggs and put them onto a paper towel.
  5. Feel free to cut off odd edges with a spoon.

All recipes stolen/borrowed from somewhere, butchered/adapted exclusively by CHEF BOY/R/C.