Poached egg in shell

Kathleen Blumenthal
I love to cook and expand the boundaries of cooking
poached egg in shell

People have been cooking eggs for centuries, and depending on geography the approaches vary. There are indications that by about 700 BC people in China and India were keeping chickens and they didn’t have to hunt for wild birds to get the eggs. It is also believed that chicken eggs didn’t reach Europe until 800 BC or even later.

Before that people who lived in Europe kept ducks and ate their eggs. It is obvious that as cooking tools were evolving new approaches were developed. My favorite one is a poached version. It is different from soft boiled eggs only in the texture of the white.

Poached egg in shell

All times classic recipe with a secret trick. 

Course Breakfast
Cuisine International
Prep Time 1 minute
Cook Time 3 minutes
Total Time 4 minutes
Servings 2
Calories 312 kcal


  • 4 eggs
  • 1 tsp white vinegar
  • 1 tbls salt


  1. Put 4 eggs into ramekins

  2. Fill the bowl with water, add salt and vinegar, bring it to boiling point

  3. Gently slide the eggs from ramekins

  4. Cook for 3 to 4 minutes

  5. Serve on bread or with rice, use soy sauce to taste


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