Poached Eggs
Here’s how to make perfectly poached eggs — tender whites with creamy yolks
Ingredients
- 2 Ea Eggs
- 1 Tbl Spoon Vinegar - White
Instructions
- Boil the Water • Fill a saucepan with about 3 inches of water. • Heat it until it’s just below boiling — small bubbles on the bottom, but not a rolling boil (about 180–190°F / 80–85°C).
- Add Vinegar (Optional) • Add 1 teaspoon of vinegar per cup of water if you’d like the egg whites to hold together better. (Don’t worry — you won’t taste it.)
- Crack the Egg • Crack your egg into a small bowl or ramekin — this helps you slide it gently into the water.
- Create a Gentle Swirl (Optional) • Stir the water in a circle to make a gentle whirlpool — this helps wrap the egg white around the yolk.
- Add the Egg • Carefully lower the egg into the water. Don’t drop it from high up — just tip it in close to the surface.
- Cook • Let the egg poach for 3–4 minutes for a runny yolk, or 5 minutes for a firmer one. • Don’t stir while it cooks
- Remove and Drain • Use a slotted spoon to lift the egg out. • Set it on a paper towel or clean cloth to remove excess water.
- Serve • Season with salt and pepper. • Serve over toast, avocado, rice bowls, or salad.
Notes
Tips for Success
• Use the freshest eggs you can — older eggs spread out more in the water.
• If you’re making several eggs, cook them one at a time for best results.
• For easier prep, poach the eggs ahead and store in cold water in the fridge — reheat in hot water for 30 seconds when ready to serve.