Perfectly Poached Eggs


I’ve finally nailed down a process for poaching eggs that results in perfectly poached eggs every single time! I am CRAZY about eggs! Scrambled, boiled, fried, poached…you name it, I LOVE it!  Which is a good thing, because eggs have TONS of great health benefits!


Of course, you can overdo a good thing, so it’s best to limit eggs to a 6 per week maximum for women and and 8 per week maximum for men.  But if you’re staying within these limits, then you are reaping some huge benefits from these tasty little guys!

Now, back to this poaching process.  It took me a while to figure it out, but what I’ve found is that if you oil the pan first, and then add a bit of apple cider vinegar and sea salt before sliding the eggs into the pan, it somehow makes those eggs come out perfect every. single. time!  So, let’s get to it!



  • 2 eggs
  • 1/2 Tbsp. apple cider vinegar
  • 1/4 – 1/2 tsp. sea salt
  • olive oil spray


1.) Spray a small sauce pan with olive oil spray, then fill 3/4 of the way full with water.  Place over medium/high heat, and bring to a boil.  Reduce the heat to low/medium, so the water is at a simmer, add the apple cider vinegar and sea salt, and then place a large spoon in the pan.


2.) Crack your eggs into a small bowl, then use the bowl to gently slide the eggs into the simmering pan over the spoon. Do NOT stir or mix or anything like that.


3.) Carefully remove the spoon, and place a cover on the pan.  Cook for 3 minutes.


4.) Use a slotted spoon to remove the eggs from the water.


5.) Transfer to a plate or on top of some veggies, and season as desired.



PERFECT!  Enjoy! 🙂

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