Poaching eggs couldn’t be easier.

and sprinkled with a little truffle salt.

Fewer bubbles means less agitation of the water that can break up and disperse the egg whites.

Three poached eggs and a piece of toast on a table with linens, plates, forks, and pepper grinder.

Simply Recipes / Annika Panikker

Some people swirl the water and drop the egg into the center.

The sieve strains out some of the thinner whites that can make your poached egg look rather ragged.

Their whites hold together better than older eggs.

A poached egg on halved toast with the yolk running over the side.

Simply Recipes / Annika Panikker

Some people put a little vinegar in the poaching waterthe vinegar helps the proteins in the egg whites coagulate.

But the vinegar does affect the taste.

I usually skip it.

Overhead view of a poached egg on toast.

Annika Panikker

Ingredients

4largeeggs

Method

Fill a saucepan with several inches of water.

Working with the eggs one at a time, crack the egg into a small bowl or cup.

Place the bowl close to the surface of the hot water and gently slip the egg into the water.

Water simmering in a pot

Simply Recipes / Annika Panikker

Turn off the heat and cover the pan.

Set a timer for 4 minutes.

At this point the egg whites should be completely cooked, while the egg yolks are still runny.

White bowl with a cracked egg inside being added to simmering water

Simply Recipes / Annika Panikker

If you try 4 minutes and the eggs are too cooked, reduce the time.

Simple Tip!

Either way, because induction ranges behave differently, you’ll need to experiment with the method a bit.

Cracked egg added to simmering water for a poached egg recipe.

Simply Recipes / Annika Panikker

To easily drain the eggs, place them on a slice of stale bread before serving.

The bread will absorb the waterno more soggy poached eggs!

An easy way to do this is with a fine mesh sieve.

A poached egg resting on a slotted spoon

Simply Recipes / Annika Panikker

Place the raw egg into a fine mesh sieve over a bowl.

The very thin egg whites will drain out through the sieve.

Then gently ease the raw egg into your pot of simmering hot water.

A cracked egg in a sifter.

Simply Recipes / Annika Panikker

Notice how there is much less stray egg whites with this method?

Remove from the pot with a slotted spoon.

To use an egg poaching pan, remove the cups from the pan that you intend to use.

Adding a cracked egg in a sifter to a pot of simmering water

Simply Recipes / Annika Panikker

Fill the pan with only 1/2 inch of water and bring it to a low boil.

(The cups are stick-free, but the oil helps.)

Crack the eggs into the egg cups, one egg per cup.

A cracked egg dropped into a pot of simmering water

Simply Recipes / Annika Panikker

Place the egg filled cup back in the slot for it in the pan.

Cover the pan and cook for 4 minutes.

Remove from heat and carefully lift the egg cups out of the pan.

A slotted spoon lifting an egg out of a pot to show a poached egg

Simply Recipes / Annika Panikker

Slide the cooked eggs out of the cups onto serving plates or bowls.