How to Make Poached Eggs
Master the simple art of poached eggs! Perfectly runny yolks and tender whites with a foolproof technique using vinegar and gentle simmering.
Equipment
- Medium Saucepan
- Slotted Spoon
- Small Bowl
- Timer
- Stirring spoon
Ingredients
- 4 Eggs fresh
- 1 tablespoon Distilled white vinegar
- Pinch Salt
- Freshly ground black pepper for seasoning
- 6 cups Water fresh, clean
Instructions
- In a medium saucepan, bring 6 cups of water to a gentle simmer over medium heat. Avoid a rolling boil.
- Once simmering, add 1 tablespoon of distilled white vinegar to help the egg whites set quickly.
- Crack 4 fresh eggs into separate small bowls for easy transfer and to ensure no shell pieces get in.
- Using a stirring spoon, create a gentle whirlpool in the simmering water to help the egg whites wrap around the yolks.
- Carefully slide each egg one at a time into the center of the whirlpool, spacing them out to prevent sticking.
- Allow the eggs to cook undisturbed for 3-4 minutes; 3 minutes for runny yolks or 4 minutes for firmer yolks.
- Use a slotted spoon to gently lift the poached eggs out of the water and let drain briefly on a paper towel.
- Season with salt and freshly ground black pepper to taste. Serve immediately over toast, salads, or your favorite dish.
Notes
- Use the freshest eggs possible for best shape and texture.
- Do not let the water boil vigorously to avoid breaking eggs.
- Vinegar is key for keeping the whites compact and neat.
- Leftover poached eggs can be refrigerated up to 2 days and reheated gently in simmering water.
- Try adding herbs or spices to poaching water for subtle flavor variations.