A poached egg is an egg cooked gently in simmering water without its shell, resulting in a tender white and a runny yolk. 🍳✨ It’s perfect for breakfast, salads, or dishes like eggs Benedict.
Ingredients
- 1 fresh egg
- 1–2 cups water (enough to simmer)
- 1 tsp vinegar (optional, helps the egg white hold together)
- Salt and pepper (for serving)
Instructions
- Heat water
- Fill a small saucepan with water and bring it to a gentle simmer (not a rolling boil).
- Add a teaspoon of vinegar (optional).
- Crack the egg
- Crack the egg into a small bowl or ramekin.
- Create a gentle whirlpool
- Stir the water to create a slow whirlpool. This helps the egg white wrap around the yolk.
- Add the egg
- Gently slide the egg from the bowl into the center of the whirlpool.
- Cook
- Simmer for 2–4 minutes depending on yolk preference:
- 2–3 minutes for a runny yolk
- 4 minutes for a slightly firmer yolk
- Simmer for 2–4 minutes depending on yolk preference:
- Remove and drain
- Use a slotted spoon to lift the egg from the water.
- Drain on a paper towel to remove excess water.
- Serve
- Sprinkle with salt and pepper.
- Serve on toast, English muffins, salads, or with avocado.
Tips for Perfect Poached Eggs
- Use fresh eggs; they hold their shape better.
- Keep the water at a gentle simmer—boiling water can break the egg apart.
- You can poach multiple eggs in the same pot if there’s enough space and water.
If you want, I can also give a “5-second trick chefs use to get perfectly round poached eggs every time”—it’s a game-changer for breakfast or brunch.
Do you want me to share that trick?
