Description
Perfect poached eggs feature silky whites and runny yolks, making them a simple yet elegant addition to breakfast or brunch. This foolproof method delivers consistent, healthy, and delicious results every time.
Ingredients
- 1 fresh large egg
- 2–3 inches of water (for poaching)
- 1 teaspoon white vinegar (optional)
- Salt (optional, for serving)
- Black pepper (optional, for serving)
Instructions
- Fill a medium saucepan or deep skillet with 2–3 inches of water and bring it to a gentle simmer over medium heat.
- Add a splash of white vinegar to the water if desired to help the egg whites set.
- Crack one egg into a small bowl or ramekin.
- Use a spoon to stir the water and create a gentle whirlpool.
- Gently slide the egg into the center of the whirlpool.
- Let the egg cook undisturbed for 3–4 minutes, until the whites are set and the yolk is still soft.
- Use a slotted spoon to lift the egg out of the water.
- Drain the egg on a paper towel to remove excess water.
- Repeat the process for additional eggs if needed.
Notes
Use the freshest eggs possible for the best shape and texture.The vinegar is optional but helps the egg white coagulate faster.A fine mesh sieve can help remove loose egg whites before poaching for a neater result.Gently reheating in hot (not boiling) water is ideal if making ahead.Serve immediately for best taste and texture.
Nutrition
- Serving Size: 1 poached egg
- Calories: 70
- Sugar: 0g
- Sodium: 70mg
- Fat: 5g
- Saturated Fat: 1.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 185mg
