Perfect poached eggs from The Food Lab: Better Home Cooking Through Science (page 107) by J. Kenji López-Alt

  • eggs

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Potawatomus on February 21, 2026

    These really are perfect!

  • anya_sf on March 12, 2023

    This method worked almost perfectly. Despite straining the eggs, there were still ribbons of egg white in the water, but they separated from the main egg, so in the end, the appearance was very nice. Cooking time was perfect.

  • Fyretigger on March 31, 2022

    Works as advertised

  • BethNH on May 13, 2018

    Perfect poached eggs! We followed this method except we added a bit of vinegar and covered the pan for three minutes after the whites had set a bit. This meant that we didn't need to turn the eggs over and the yolks were perfectly cooked.

  • Senkimekia on November 02, 2017

    This is the first time I have made decent looking poached eggs,so easy, worth the price of admission alone!

  • Charlotte_vandenberg on March 09, 2017

    Not so easy as the recipe suggests, but I'll keep on trying.

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