Being perfectionists (ok, some of us) and nerds (yep, all of us!), this seemingly simple recipe became both an obsession and a frustration.  but after many tweaks and tries, I think we have it down to a science!  This can easily be made gluten free by subbing out the muffins.


  • 4 VERY fresh eggs (the fresher, the better)
  • 2 tablespoon white vinegar
  • 1/2 teaspoon salt
  • 2 english muffins
  • butter


  1. Fill a non-stick pan with enough water to cover eggs (1 1/2 to 2 inches).  Add vinegar and salt. Bring water to 185 degrees ( I use an instant read thermometer (or as Dave calls it, the MAGIC WAND!)).
  2. Break eggs into custard dishes (or other heat proof container) one for each egg.
  3. Split muffins and put into toaster.
  4. Once water is at 185 degrees, turn the heat way down to still the water, pop down the toaster and then carefully place eggs into water one at a time by lowering the edge of the dish into the water almost to the bottom and slowly rolling the egg out of the dish into the water. The key is to disturb the water as little as possible.  Turn the water back up to medium-high and set at timer for 4 minutes and pop down the toaster
  5. Once the muffins pop up, butter quickly (it’s better if the muffins get done first).  Place two muffin halves on each of two plates.
  6. After 4 minutes turn off heat under eggs.  Using a large plastic slotted spoon, carefully lift egg from pan, hold to drain excess water and carefully place on one muffin half
  7. Sprinkle with fresh ground pepper and server with extra crispy bacon.  Mmmmmmm!!

KT’s Comments

  • Using very fresh eggs keeps the egg white from spreading too far.  There will always be SOME spreading.
  • The vinegar and salt make the egg-white lighter and give it that poached-egg texture and taste.
  • No need to salt the eggs afterward, they will be salty enough.
  • If you like your eggs more or less done, adjust cooking time accordingly.
  • We’ve tried all kinds of different gadgets (like rings and special holders) but in the end, it’s just easier to use the basic method and be very gentle handling the eggs.
Perfect Poached Eggs

Perfect Poached Eggs