Perfect Poached Eggs, in a Saucepan
Yield: 2 eggs
  • 2 very fresh eggs
  • Flaky sea salt, for serving
  1. Crack each egg into a ramekin. Working with one egg at a time, use a fine-mesh strainer to drain off the egg's loose liquid white. Transfer the egg back to its ramekin.
  2. Bring a saucepan of water to a boil, then reduce the heat to maintain a very-gentle simmer (aim for a bubble here and there — not clusters of bubbles).
  3. Use a slotted spoon to get the water swirling into a vortex-like pattern. Tip one of the eggs into the water and use the spoon to gently swirl the water around the egg to wrap the white tightly around the yolk (reverse the swirling as necessary). Once the outside of the egg has set, repeat with the second egg. Keep cooking each egg until its white is opaque, and the yolk jiggles in concert with the white when gently agitated. Use the slotted spoon to transfer it to whatever you'd like to serve it on top of. Repeat with the second egg.
  4. Generously sprinkle with salt.
For best results, use very fresh eggs (when purchasing, check the sell-by date and purchase those with the date that's furthest out). If you'd like to poach more than two eggs, poach them in batches of two, transferring the cooked eggs to a bowl full of cool water or a paper-towel-lined plate. Once all of the eggs are poached and ready to be served, reheat by submerging in hot (not boiling) water for 30 seconds to warm through.
Recipe by A Modest Feast at