Description
Master the art of perfect poached eggs with this simple, elegant recipe. Achieve silky tender whites encasing luxuriously runny yolks using fresh ingredients and easy techniques. Ideal for breakfast or brunch, these poached eggs add a healthy, flavorful touch to various dishes from English muffins to fresh salads.
Ingredients
Scale
Main Ingredients
- Fresh Eggs (as many as desired, use the freshest possible)
- 3–4 inches of 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
- Prep Fresh Eggs and Water: 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.
- Create a Gentle Whirlpool: Stir the water in one direction using a spoon or whisk to create a gentle whirlpool. This motion helps the egg whites wrap neatly around the yolk for a compact shape.
- Crack and Slide in the Egg: Crack the egg into a small cup or ramekin. Carefully slide the egg into the center of the whirlpool, allowing it to form a neat poached shape.
- Cook the Egg Just Right: 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.
- Remove and Drain: 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.
- Season and Serve: Sprinkle with a pinch of salt and freshly ground black pepper. Serve immediately or add to your favorite dishes.
Notes
- Use the freshest eggs possible for best shape and texture.
- Keep water at a gentle simmer; avoid boiling to prevent eggs from breaking apart.
- Add vinegar to help egg whites coagulate faster without affecting flavor.
- Create a whirlpool to concentrate whites around the yolk for a neat shape.
- Drain on paper towels before serving to keep eggs from getting watery.
- Prep Time: 5 minutes
- Cook Time: 4-5 minutes
- Category: Breakfast
- Method: Poaching
- Cuisine: International
Nutrition
- Serving Size: 1 egg
- Calories: 70
- Sugar: 0g
- Sodium: 70mg (without added salt)
- Fat: 5g
- Saturated Fat: 1.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 0.5g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 185mg
Keywords: poached eggs, breakfast, healthy eggs, easy poached eggs, egg recipe, brunch, egg technique
