There are so many different ways to poach an egg that it’s kind of ridiculous.
You can poach a dozen eggs at the same time, employ plastic wrap to make a cozy little egg pocket, or buy numerous gadgets, Jamie Oliver even uses three different methods.
And then there are all the tips: Add some vinegar to the water, make sure you use cold eggs, and check the age of your eggs.
The overabundance of egg-poaching advice can get so nauseating that it scares you away from the method entirely, forcing you to live a life that’s only scrambled, soft-boiled and sunny-side up.
But there’s a classic way to poach eggs, a tried-and-true method that has no frills. It does take a little bit of practice to perfect, but once you get the hang of it you’ll be able to whip up poached eggs without the need for any weird devices.
And once your eggs are perfectly poached, you can put them on just about everything: roasted asparagus, a juicy hamburger, you name it. Watch the video above, and for more details, read all about our favorite do’s and don’ts.
