All you need is water, vinegar, and eggs. Nate Uri shows us how to get perfect poached eggs every time. Whether you're camping or cooking them up at home, be sure to try them over our delicious oatmeal recipe.
Cooked on Camping Stove
Prep: Heat a saucepan with a few inches of water up to a boil. Turn down to low, or a bare simmer. For tighter egg whites, add a small splash of vinegar to the water. You can still make great poached eggs without vinegar.
Cooking: Crack up to 2 eggs into a small bowl. Stir the water in the pan vigorously to make a whirlpool, then gently drop the eggs into the water from as close to the surface as possible. Wait 30 seconds, and slide a spatula under the eggs to separate it from the pan. Cook for 3-3.5 more4 minutes, then gently remove eggs with a slotted spoon.
Serving: If going into oatmeal or soup, simply take eggs directly from the poaching pot and serve in your bowl. Otherwise, let it drain for 10 more seconds on the slotted spoon, shaking free as much of the water as possible.