Standards of Quality for Poached Eggs

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Published 2025

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Use the freshest Grade AA eggs whenever possible for best results. These maintain their shape best because the yolks and whites are firm.
If eggs are not very fresh, add 1 teaspoon salt and 1 tablespoon distilled vinegar per quart of water (5 mL salt and 15 mL vinegar per L). The vinegar helps coagulate the egg white faster so it keeps a better shape.

Vinegar is not necessary if very fresh eggs are used. Omit in this case because whites will be tougher and not as shiny if cooked with vinegar.
Bring water to a simmer.
If water is boiling, eggs will toughen and may be broken up by the agitation.
If water is not hot enough, eggs will not cook quickly enough and will spread.
Break eggs, one at a time, into a dish or a small plate and slide into the simmering water. Eggs will hold their shape better if they slide in against the edge of the pan.
Simmer 3–5 minutes, until whites are coagulated but yolks are still soft.
Remove eggs from pan with slotted spoon or skimmer.
To serve immediately, drain very well. For better appearance, trim ragged edges.
To hold for later service, plunge immediately into ice water to stop the cooking. At service time, reheat briefly in hot water.