The Perfect Poached Egg

Dan and I often eat poached eggs, and a good poached egg is a delicious thing. If you order them in a restaurant, they inevitably taste like vinegar. But this method really works.

Use good, farm-fresh eggs. In the Secret Undisclosed location, we have eight hens. We get 4-7 eggs a day, and the eggs are delicious; once you’ve had farm fresh eggs, it’s hard to eat anything else. And if you have farm fresh eggs, it’s kind of a waste to eat them all muddied up with other things. That’s where the Perfect Poached Egg comes in.





Put about two inches of water into a small pot, and bring the water to a boil. If the homegrown eggs are dirty, give them a quick wash immediately before using but not until then. Crack open each egg, and slide it into a separate bowl. Two eggs, two bowls. Three eggs, three bowls. Like that. This might seem like a labor-intensive step, especially when the dishwasher is a human being, but this segregation is necessary.

When the water has come to a boil, reduce it to a simmer. Gently slide each egg out of its bowl into the water, and cook for three minutes, or until the whites are white and solid. Gently scoop each egg out with a slotted spoon.

Serve with a dollop of organic butter, and a quick grind of sea salt and black pepper. Dan likes his with Sriracha or Cholula. Toast optional.



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