Le Cordon Bleu

Poached Eggs

Oeufs Pochés

Appears in
Cuisine Foundations
Cuisine Foundations

By Le Cordon Bleu

Published 2010

  • About
  1. Add vinegar to the water.

  2. Season with salt and bring to a boil.

  3. Once the water comes to a gentle boil, crack an egg into a small container and slip into the hot water.

  4. Check the doneness of the egg by gently pressing with a finger.

  5. For oeufs pochés chaud, the cooked eggs are slipped into a bowl of warm water until ready to serve.

  6. For oeufs pochés froids, the eggs are slipped into an ice bath.

  7. Once the eggs are cooled, trim off the loose whites.

  8. Trim off any additional uneven edges if needed.

  9. After trimming they should be smooth and nicely egg-shaped.

  10. Place on paper toweling or a kitchen towel until ready to use.