Description
Learn how to make Perfect Poached Eggs with tender whites and rich, runny yolks. Ideal for elevating your breakfast or brunch dishes.
Ingredients
Scale
- 1 large egg (per serving)
- White vinegar (1 teaspoon per pot of water)
- Water (enough to fill a saucepan with 3 inches)
Instructions
- Fill a shallow saucepan with about 3 inches of water and bring to a gentle simmer.
- Add 1 teaspoon of white vinegar to help the egg whites coagulate.
- Crack one egg into a small ramekin or bowl.
- Stir the water to create a gentle whirlpool.
- Carefully slide the egg into the center of the whirlpool.
- Cook undisturbed for 3–4 minutes, until whites are set and yolk remains soft.
- Use a slotted spoon to remove the egg and drain on a paper towel.
- Repeat with additional eggs if needed.
Notes
- Top with cracked black pepper or fresh herbs for extra flavor.
- Serve over avocado toast or with smoked salmon for a gourmet touch.
- Try poaching in broth or tomato juice for variation.
- Excellent base for eggs Benedict with hollandaise sauce.
- Prep Time: 2 minutes
- Cook Time: 3-4 minutes
- Category: Breakfast
- Method: Poaching
- Cuisine: Universal
Nutrition
- Serving Size: 1 poached egg
- Calories: 70
- Sugar: 0g
- Sodium: 65mg
- Fat: 5g
- Saturated Fat: 1.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 185mg