Description
Learn how to make perfectly poached eggs with firm whites and runny yolks every time. This simple method uses just water and white wine vinegar to create a delicate, tender poached egg that can be enjoyed on its own or as a delicious addition to avocado toast, grain bowls, sautéed greens, and more.
Ingredients
Ingredients
- 1 large egg
- 1 tablespoon white wine vinegar
- Pot of water (enough to fill a medium pot)
Instructions
- Crack the egg: Crack the egg into a small bowl carefully to avoid breaking the yolk, preparing it for gentle cooking.
- Heat the water: Bring a medium pot of water to a gentle boil. Add 1 tablespoon of white wine vinegar to the water.
- Create water movement: Stir the water so that it moves in a circular motion; this whirlpool helps the egg white wrap around the yolk for better shape.
- Cook the egg: Gently drop the egg from the bowl into the center of the whirlpool water. Give the water one more gentle stir to keep the egg contained, and cook for 3 1/2 to 4 minutes for firm whites and runny yolks.
- Remove and serve: Scoop the poached egg out carefully with a slotted spoon. Test for doneness by touching the white to ensure it's set, and serve immediately.
Notes
- Use fresh eggs for the best poaching results as their whites hold together better.
- Add the vinegar to help the egg whites coagulate quickly and prevent feathering in the water.
- If cooking multiple eggs, poach them one at a time for best shape and avoid overcrowding.
- Drain the poached egg on a paper towel briefly if desired to remove excess water.
- Serve poached eggs hot for the best texture and taste.
- Prep Time: 5 minutes
- Cook Time: 4 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: International
