Description
Learn how to make perfectly poached eggs with tender whites and runny yolks using this simple, reliable method—no fancy equipment required.
Ingredients
- 1 large egg
- 1 to 2 tablespoons vinegar (optional)
Instructions
- Bring a pot of water to a boil, then reduce heat to maintain a bare simmer.
- Crack the egg into a fine mesh sieve over a bowl and swirl to remove loose whites. Transfer to a ramekin.
- Add vinegar to the simmering water (optional) and stir to create a gentle vortex.
- Gently slide the egg into the center of the vortex and cook undisturbed for about 3 minutes.
- Use a slotted spoon to remove the poached egg. Dab with a paper towel to remove excess water.
- Serve immediately while the yolk is still runny.
Notes
- Vinegar helps the whites set more neatly, especially if eggs aren’t super fresh.
- For a firmer yolk, cook an additional 30–60 seconds.
- Use a wide pot and skip the vortex when poaching multiple eggs at once.
- Straining the egg removes watery whites that can create wispy edges.
- Store poached eggs in ice water for up to 2 days; reheat in hot water before serving.
- Prep Time: 5 minutes
- Cook Time: 3 minutes
- Category: Breakfast
- Method: Poaching
- Cuisine: Global
Nutrition
- Serving Size: 1 poached egg
- Calories: 70
- Sugar: 0g
- Sodium: 70mg
- Fat: 5g
- Saturated Fat: 1.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 185mg
