Description
Delicately cooked poached eggs with a silky yolk and firm whites—perfect for toast, Eggs Benedict, or a nutritious breakfast. This foolproof method ensures you get restaurant-quality poached eggs every time.
Ingredients
Scale
- 1 egg (fresh, preferably pasture-raised)
- 2 tbsp white vinegar
- Water (enough to fill a medium pot)
Instructions
- Boil the water: Fill a medium-sized pot with water and bring it to a simmer. Avoid a rolling boil.
- Add vinegar: Pour in two tablespoons of vinegar to help the egg whites coagulate neatly.
- Create a vortex: Stir the water in a circular motion to form a gentle whirlpool.
- Drop the egg: Crack an egg into a small bowl, then carefully slide it into the center of the vortex.
- Cook for 3 minutes: Let the egg cook undisturbed until the whites are set and the yolk remains runny.
- Remove and drain: Use a slotted spoon to lift the egg out, then place it on a paper towel to remove excess water.
- Serve immediately: Enjoy on toast, with smoked salmon, or as part of Eggs Benedict.
Notes
- Use fresh eggs for the best results; older eggs have looser whites that may spread too much.
- If you don’t have vinegar, you can use lemon juice as a substitute.
- For multiple poached eggs, cook them one at a time to avoid crowding.
- Prep Time: 5 minutes
- Cook Time: 3 minutes
- Category: Breakfast
- Method: Poaching
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: ~69 kcal
- Sugar: ~1g
- Sodium: ~63mg
- Fat: ~4g
- Saturated Fat: ~1g
- Unsaturated Fat: ~2.5g
- Trans Fat: ~0g
- Carbohydrates: ~1g
- Fiber: ~0g
- Protein: ~6g
- Cholesterol: ~164mg
Keywords: poached eggs, easy poached eggs, perfect poached eggs, how to poach eggs, eggs Benedict, brunch recipe, healthy breakfast