Perfect poached egg

A soft boiled egg is one of those perfect weekend treats and here is a recipe that makes it as easy as a Sunday morning.


  • 1 Tbl white wine vinegar
  • Water (enough to fill saucepan to a depth of about 3”)
  • Toast


  • Sauce pan
  • small pyrex bowl (large enough to hold one egg, but small enough to fit into pot)
  • Slotted spoon


  1. Prepare toast.
  2. Add vinegar to water in saucepan and bring to a boil.
  3. Reduce heat so that the water barely bubbles.
  4. Crack egg into pyrex (or heat proof) dish.
  5. Gently slide the egg from the dish into the water.
  6. Boil for 2 minutes - runny, 2 minutes 30 seconds - soft, 3 minutes - firm.
  7. Remove from water with a slotted spoon.
  8. Drain off excess water and place on toast.
  9. Salt to taste.
  10. Enjoy.

What you should know

I prefer to toast my bread in a cast iron skillet with a tablespoon of olive oil. The way I see it, it tastes great and a tablespoon of olive oil is no worse for me (and perhaps a lot better) than the equivalent amount of butter.

Re: Perfect poached egg

I am a huge fan of poached eggs. But I am not a lover of vinegar and eggs. What is the point of the vinegar? Does it impact the flavor of the egg? Or does it serve some other purpose?

Re: Perfect poached egg

The vinegar helps the egg white to congeal faster thereby helping it to retain a nice round shape.

As for the vinegar taste — I have not noticed it. You should be just fine provided you keep a light touch when adding it to the water. Some people add two tablespoons of vinegar when they poach their eggs which provides for a more beautiful looking product, but that leaves too strong of an aftertaste for me.

Re: Perfect poached egg