Poached Eggs Recipe
French · Main course · 10 min total
Perfectly poached eggs with a runny yolk and tender white, ideal for topping toast, salads, or grain bowls.
5
min prep
min prep
5
min cook
min cook
1
servings
servings
72
kcal/serving
kcal/serving
Ingredients
- 1 large egg
- 1 tablespoon white vinegar
- Salt to taste
- Freshly ground black pepper to taste
Instructions
- Fill a small saucepan with about 3 inches of water and bring to a gentle simmer (small bubbles rising, not a rolling boil). Add the white vinegar.
- Crack the egg into a small bowl or ramekin.
- Using a spoon, create a gentle whirlpool in the water. Carefully slide the egg into the center of the whirlpool.
- Cook for 3-4 minutes for a runny yolk, or longer for firmer yolk. The white should be set and the yolk still soft.
- Using a slotted spoon, remove the egg and drain on a paper towel. Season with salt and pepper. Serve immediately.
Tips
- Use the freshest eggs possible for best shape.
- Vinegar helps the egg white coagulate faster.
- To poach multiple eggs, use a larger pan and poach one at a time, or use a poaching insert.
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