1. Fill a large pot over high heat with the water and vinegar. Bring the mixture to a soft simmer. Crack the eggs into small, individual bowls or ramekins. 00:06
2. With a spoon, begin to spin the water and vinegar so that a whirlpool is created. Carefully pour one of the eggs into the center of the whirlpool. Gently stir around the egg as it cooks to help it set. With the whirlpool still moving, after the first egg has set, add the second egg. Allow the eggs to cook for two minutes, stirring occasionally to ensure even cooking. 01:02
3. Remove the eggs from the water once they have reached the desired doneness. Remove any excess water by draining each egg against a kitchen towel. Gently plate each egg. If desired, top with salt, pepper, diced chives, and a drizzle of olive oil. Serve immediately. 01:59
What You'll Need
- Large pot
- Slotted spoon
- Large spoon
- Small bowls or ramekens (2)
- Eggs (2, whole)
- Water (1 gallon)
- Vinegar (1/2 cup)
Any type of light vinegar can be used for the technique, but Chef Jason prefers using either white distilled vinegar or champagne vinegar, which he uses in this tutorial.
The whirlpool method refers to a method of poaching eggs in which the water in the pot is stirred before the eggs are added. The movement of the water helps to keep the egg together in the center of the pot as it cooks. If dropped into flat water for cooking, the eggs tend to dissipate throughout the water.
Use poached eggs to make eggs benedict. For Chef Jason’s eggs benedict recipe, visit his “Smoked Salmon Eggs Benedict” tutorial located at the bottom of the page.
Make sure to add the eggs to softly simmering water. Adding the eggs to water at a rolling boil may cause them to overcook.
If the eggs fall apart as they cook, not enough vinegar was added. Add additional vinegar, bring the mixture back up to a soft simmer, and try again.