Poached eggs are basically boiled eggs without their shell. However, poaching an egg is an art of its own! Poached eggs are delicious when eaten on their own, but even better when embellished on top of toasted bread. For a hearty energy boosting breakfast, poached eggs in the form of Eggs Benedict or Eggs Florentine are splendid!

Just by keeping certain tricks and tips in mind, you can accept a delicious tasting poached egg to your plate in no time! A perfectly poached egg is very well formed in the sense that it has a well-rounded shape with a yolk that is runny and the egg white is soft yet firm. When fresh eggs are used, you are more likely to poach the perfect looking egg with the perfectly formed yolk that is just the right amount of runny! When poaching eggs, three things are of deep essence: the right temperature, make sure it is not too high or not too low, the eggs should be fresh not more than 4 days old, and the water in the pan should be of the right amount.

To make things simpler and more well-defined, here is an easy step by step procedure to poach those eggs perfectly, keeping the technique intact for best looking and flavorsome results!

Step 1

Take a saucepan, fill it in with about 3 inches of water, add a pinch of salt and keep and let it boil.

Step 2

Take a big bowl, carefully break the eggs and place them inside.

Step 3

When the water reaches boiling point, reduce the heat and let the water simmer.

Step 4

At this point, add one table spoon of vinegar to the simmering water.

Step 5

Carefully and very slowly pick up the bowl, hold it close to the pan, and let the eggs slip inside gently one by one making sure the yolk does not lose its shape.

Step 6

Once you have slipped the eggs in the simmering water, do not move the pan at all or else the eggs may lose their shape and the yolk may break. Let the eggs cook for two and a half to three and a half minutes depending on how well cooked you prefer your eggs.

Step 7

At this point, your eggs are done and ready to be dished out of the pan. Take a slotted spoon and gently scoop the eggs out and place them on your dish very carefully.