How to Cook the Perfect Poached Egg: 3 Simple Methods

Yes – methods 1 and 3 (the vortex and cling film) do NOT require vinegar. Vinegar is only needed in method 2 for extra "binding" of the white. Alternatives to vinegar: lemon juice (4 tbsp – gives a light citrus note), white wine vinegar (a more "European" aroma), apple cider vinegar (milder than table vinegar). Without vinegar the egg comes out with "ribbons" of white, but the yolk stays runny. For an absolutely round shape without vinegar, use method 3 in cling film. The vinegar evaporates completely during cooking – no characteristic aroma is left in the finished dish.

Ideally, fresh farm eggs no more than 5 days from the production date. A fresh yolk is firm and holds its rounded shape, and the white is thick and dense "around" the yolk – which gives the best result. Old eggs (more than 14 days) have a "runny" white that spreads a lot. To check freshness: lower the egg into water – a fresh one "lies" on the bottom, while a spoiled one "floats". Choose medium or large eggs. For the cling film method you can use eggs that are not the freshest – the film "holds" the white regardless of its consistency.

A freshly made poached egg is best eaten IMMEDIATELY after cooking – it is tastiest hot with a runny yolk. In the fridge it keeps for up to 24 hours in a tightly sealed container with cold water – before serving, reheat in hot water for 30 seconds. After storing, the yolk will have "set", but the texture will still be tender. Do not reheat in the microwave – the egg may "explode". To prepare ahead: cook 4–6 eggs in the morning, cool them in cold water and keep them in the fridge until serving – a "restaurant technique" for brunches.

A versatile breakfast for all kinds of serving. Classic: on baguette or rye toast with butter – a simple French breakfast. Eggs Benedict: on an English muffin with ham and hollandaise sauce – an American restaurant breakfast. Eggs Royale: with lightly salted salmon and spinach – the "gourmet" version. Eggs Florentine: with spinach and cheese – the vegetarian version. On avocado toast: avocado purée + cherry tomatoes + a poached egg – the trendy "brunch". In soup: a poached egg in chicken broth with herbs – the Italian "stracciatella". For breakfast – with a latte, orange juice or green tea.