Poached Recipe

Prepare poaching liquid

In a deep, wide skillet or shallow saucepan (big enough to hold all eggs in a single layer), combine 4 cups water and 1 cup white wine (or use 5 cups water if omitting wine). Add 4 lemon slices, 2 bay leaves, 1 tsp whole black peppercorns, 1 tablespoon kosher salt and 1 teaspoon sugar. Bring the liquid to a gentle simmer over medium heat, then immediately reduce to low so it stays at a bare simmer (small bubbles, not a rolling boil).

Taste and adjust seasoning lightly — the liquid should be slightly seasoned to help flavor the egg whites as they set. Keep the liquid at a very gentle simmer while you prepare the eggs.

Prepare eggs and add vinegar

Crack each egg into a small individual cup or ramekin (this makes it easy to slip them into the water). Stir 2 teaspoons white vinegar into the simmering poaching liquid — vinegar helps the egg whites coagulate quickly. Do not stir vigorously in the pan; you want the water calm.

Poach the eggs

Working one or two at a time (depending on pan size), gently slip each egg from its cup into the simmering liquid close to the surface. Use a gentle spoon to nudge any stray whites back toward the yolk. Maintain a temperature where the liquid is just barely simmering (about 180–190°F / 82–88°C). Cook for 3 to 4 minutes for a runny yolk and set whites, or 4½ to 5 minutes for a slightly firmer yolk. If poaching multiple eggs, keep finished eggs in a bowl of warm water (not hot) for up to 10 minutes and rewarm briefly in the poaching liquid before serving.

Remove eggs with a slotted spoon, gently blot excess liquid on a paper towel if needed. Place poached eggs directly onto toasted bread slices or a warm plate.

Finish and serve

Divide 2 tablespoons unsalted butter among the hot toast slices so it melts under the eggs. Top each toast with a poached egg. Sprinkle chopped chives or parsley, flaky sea salt (about 1 teaspoon divided), and ground black pepper to taste. Serve immediately so yolks remain runny. Optional: spoon a little of the warm poaching liquid-flavored butter over the eggs for extra moisture.

Leftover tips: If you need to poach a second batch, refresh the poaching liquid by bringing back to a gentle simmer and skimming away any loose whites. Strain and reuse the liquid once more if desired.