How to actually get restaurant-level poached and scrambled eggs at home

If we’re being real here, what is brunch without an Insta-worthy poach? (Insert instantly-mouth-watering Instagram video of someone cutting into a perfect poached egg here.)

But when it comes to actually making those eggs yourself, that’s an entirely different story with a long line of #fails. To help you finally ace your egg-cooking techniques, we turned to Pete and Gerry’s Organic Eggs—the brand known for its USDA Organic Certified and Certified Humane Free Range eggs from small family farms—to help you achieve restaurant-level poached (and scrambled) eggs at home.

The first step? Making sure your eggs are truly the best quality. “Not only are our hens fed a diet free from chemical pesticides, antibiotics, and GMOs, but they graze in organic pasture,” Jesse Laflamme, owner and chief executive farmer at Pete and Gerry’s, says. “By upholding Certified Humane’s gold standard of humane agriculture, we’re proud to produce the highest quality eggs possible.” 

Look for the rich, dark yolk when you crack it open—that’s one way you can tell your eggs are legit. And with the techniques in the video above, you’ll be an egg master, like, so soon.

Watch the video above for step-by-step instructions on how to cook the perfect poached and scrambled eggs, and scroll down for the full instructions.

Scrambled Eggs

Makes two servings

Ingredients1 Tbsp butter4 Pete and Gerry’s Organic Eggs2 Tbsp creamSalt and pepper to taste

1. In a small nonstick pan over medium heat, melt butter.

2. Meanwhile in a medium bowl, whisk together eggs and cream until frothy.

3. When butter is melted and foamy, reduce heat to medium-low and add beaten eggs. Let sit until the edges look like they are about to set, about 20 seconds, then stir until soft curds form.

4. Season with salt and pepper and serve immediately.

Poached Egg

Makes one serving

Ingredients
1 Pete and Gerry’s Organic Egg1 tsp kosher salt2 tsp white vinegar

1. Add enough water to come one inch up the side of a narrow, deep, two-quart saucier and heat water over medium-high temperature.

2. Add the kosher salt and white vinegar, and bring to a simmer over medium heat.

3. Meanwhile, crack one very fresh, cold, large Pete and Gerry’s Organic Egg into a custard cup or small ramekin.

4. Quickly stir the water in one direction until it’s all smoothly spinning around.

5. Add the egg: Carefully glide the egg into the center of the whirlpool.

6. Let it poach: Turn off the heat, cover the pan, and set your timer for five minutes. Don’t peek, poke, stir or accost the egg in any way.

7. Lift the egg out. Remove the egg with a slotted spoon and serve immediately.

In partnership with Pete and Gerry’s Organic Eggs®