Description
Master the art of perfect poached eggs with this simple, foolproof recipe that delivers tender whites and silky, runny yolks every time. Poached eggs are a healthy, fat-free way to enjoy eggs, perfect for breakfast, brunch, or as a versatile topping on toast, salads, and more. With just eggs, water, and vinegar, you can elevate your meals with elegant presentation and restaurant-quality results at home.
Ingredients
Ingredients You’ll Need
- Fresh eggs – as many as desired
- Water – enough to fill a wide pan 3-4 inches deep
- White or apple cider vinegar – 1 tablespoon per liter of water
- Salt (optional) – a pinch for seasoning in water or after cooking
Instructions
- Prepare Your Water: Fill a wide, shallow pan with water about 3-4 inches deep and bring to a gentle simmer. Add about 1 tablespoon of vinegar per liter of water to help the egg whites set quickly without affecting flavor.
- Crack the Eggs Carefully: Crack each egg into a small bowl or ramekin one at a time. This ensures no shell fragments go into the water and makes sliding the egg in easier.
- Create a Gentle Whirlpool: Stir the simmering water gently with a spoon to create a subtle whirlpool. This encourages the egg white to wrap tightly around the yolk.
- Add the Egg to the Water: Slowly and gently slide the egg from the bowl into the center of the whirlpool. Let it cook undisturbed for 3 to 4 minutes for a runny yolk, or add 1-2 minutes for firmer yolks.
- Remove and Drain: Use a slotted spoon to carefully lift the poached egg out of the water. Allow excess water to drip off and transfer the egg to a towel or paper towel-lined plate to dry before serving.
Notes
- Use the freshest eggs possible for best shape and texture.
- Maintain a gentle simmer rather than a rolling boil to prevent the eggs from falling apart.
- A splash of vinegar in poaching water is key to neat, compact eggs.
- Poach eggs one at a time for better control and presentation.
- For extra clean eggs, strain the egg from the bowl before adding it to the water to remove loose whites.
- Prep Time: 5 minutes
- Cook Time: 4 minutes
- Category: Breakfast
- Method: Poaching
- Cuisine: International
Nutrition
- Serving Size: 1 large egg
- Calories: 70
- Sugar: 0.5g
- Sodium: 70mg
- Fat: 5g
- Saturated Fat: 1.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 0.5g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 185mg
Keywords: poached eggs, healthy eggs, breakfast, brunch, egg recipe, poaching, low-fat eggs
