Description
Learn how to make perfect poached eggs every time with this simple method. Using just a few ingredients and gentle simmering, you can achieve tender whites and runny yolks ideal for breakfast or as a topping for various dishes.
Ingredients
Scale
Eggs
- 4 large eggs (can use 1 to 4 cold eggs)
Other Ingredients
- 1 Tbsp white vinegar
Instructions
- Prepare the Water: Fill a medium saucepan about two-thirds full with water, approximately 3 inches deep. Bring the water to a light boil, then reduce the heat until it is barely simmering with small bubbles rising from the bottom. Add 1 tablespoon of white vinegar. Make sure the surface of the water remains undisturbed without bubbling.
- Crack the Eggs: Crack each egg into individual ramekins to keep them separated. Lower the eggs into the simmering water one at a time by dipping the edge of the ramekin into the water and gently sliding the egg out. Add eggs in a clockwise pattern around the pan to keep track of the cooking order. You can poach up to four eggs simultaneously.
- Cook the Eggs: Once all eggs are in the pan, immediately remove the pan from heat. Cover it with a tight-fitting lid and let the eggs sit undisturbed for exactly 4 minutes. This gentle cooking method ensures tender whites and runny yolks.
- Remove and Drain: Using a slotted spoon, carefully lift each poached egg from the water one at a time. Let the excess water drain briefly over a paper towel-lined plate, then transfer the eggs to a serving dish.
- Serve: Enjoy the poached eggs immediately either plain or with a sprinkle of salt, paprika, or cracked black pepper. They’re perfect on their own or as a topping for salads, toast, or other breakfast dishes.
Notes
- Using white vinegar helps the egg whites coagulate faster for a neater shape.
- The water should be barely simmering, not boiling, to avoid breaking the eggs apart.
- Crack eggs into separate ramekins to gently slide them into the water and prevent yolk breakage.
- Covering the pan after adding eggs allows residual heat to gently cook them evenly.
- For firmer yolks, increase sitting time slightly; for runnier yolks, reduce time.
- Use fresh eggs for best poaching results; older eggs tend to spread more in water.
