How to Poach an Egg

The Takeaway

George Weld says:

  • Start with cold eggs—they hold together better.
  • Use a fairly deep pot.
  • Bring the water to just a simmer, and add a little vinegar—about a tablespoon. You can use any kind of vinegar, but you'll probably taste a little bit of it, so use a vinegar you like and that tastes good.
  • Lower egg, in a cup, right to the surface of the water and gradually slide it in. The white will immediately set. If you're using a shallower pan, make sure to sweep under the egg with a spoon so it doesn't stick to the bottom.
  • If you're cooking a lot of poached eggs, you can drop them into ice water to stop the cooking. When it's time to serve, simply drop them back in the simmering water before plating.

Produced by cia_b of Writing With My Mouth Full

About the Chef

George Weld is a self-taught cook who grew up in Virginia and the Carolinas. He has been cooking eggs since 2004 at his restaurant, Egg, in the Williamsburg section of Brooklyn, New York. In 2005, Egg was named best breakfast in New York by New York magazine and has been featured or reviewed in the New York Times, the New York Daily News, Japan's Title magazine, and Charleston magazine.

Egg's address is 135A North 5th Street, Brooklyn NY 11211; 718-302-5151. It is open 7 a.m. to noon weekdays, 8 a.m. to 11:30 a.m. weekends.

About the Video Folks

cia_b is a Filipino New Yorker who writes with her mouth full at

When not dealing with scut as a medical intern, Stan Kang flexes his one creative muscle by making still and moving images.

More in this series: How to Make a Rolled Omelet, How to Scramble Eggs