Description
Learn how to perfectly poach fresh eggs with this simple method, ensuring delicious results every time.
Ingredients
Scale
- Fresh Eggs (as many as desired, use the freshest possible)
- 3–4 inches Water (enough to fill a wide pot or deep skillet)
- 1–2 tablespoons White Vinegar
- Pinch of Salt (optional, for seasoning after cooking)
- Butter or Oil (optional, for finishing/gloss)
Instructions
- Start with room temperature fresh eggs.
- Fill a wide pot or deep skillet with about 3-4 inches of water.
- Add 1-2 tablespoons of white vinegar.
- Heat the water until it reaches a gentle simmer, with small bubbles forming on the bottom but no rolling boil.
- Stir the water in one direction using a spoon or whisk to create a gentle whirlpool.
- Crack the egg into a small cup or ramekin and carefully slide it into the center of the whirlpool, allowing it to form a neat poached shape.
- Let the egg cook undisturbed for about 3-4 minutes for runny yolks, or an extra minute for firmer yolks.
- Avoid overcrowding by cooking one or two eggs at a time.
- Use a slotted spoon to gently lift the poached egg from the water. Let excess water drip off and place the egg on a paper towel to absorb moisture and prevent sogginess.
- Sprinkle with a pinch of salt and freshly ground black pepper. Serve immediately or add to your favorite dishes.
Notes
- Using the freshest eggs helps achieve better poaching results.
- Experiment with cooking times to find your preferred egg yolk consistency.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Poaching
- Cuisine: American
Nutrition
- Serving Size: 1 poached egg
- Calories: 70
- Sugar: 0g
- Sodium: 35mg
- Fat: 5g
- Saturated Fat: 1.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 186mg