Perfect Poached Eggs 101
Master the art of poaching eggs with this foolproof method, ensuring a perfect runny yolk and set white every time.
23m4Servings
Nutrition
82kcal
6gProtein
0gCarbs
5gFat
Healthy, High Protein
Ingredients
EGG PREP
White Vinegar
1 cup
Water
1 cup
Large Eggs
4 pieces
FOR SEASONING
Kosher Salt
To taste
to taste
Black Pepper
To taste
to taste
Instructions
1Prepare the Eggs
10m
10mCombine Vinegar and Water
In a medium bowl, combine 1 cup of white vinegar and 1 cup of water.
Crack Eggs into Vinegar Bath
Crack the eggs one by one into the vinegar and water mixture. Ensure the eggs are not overcrowded; swirl the water gently if needed to keep them separated. Let the eggs soak for 10 minutes. This helps to set the egg white, preventing it from spreading too much in the poaching water.
2Poach the Eggs
3m
3mHeat Water to a Simmer
In a saucepan, bring about 3-4 inches of water to a bare simmer over medium heat. You are looking for faint bubbles at the bottom and steam rising, but not a rolling boil.
Gently Add Eggs to Water
Using a slotted spoon, gently lift each egg from the vinegar bath, letting excess liquid drain. Carefully lower the egg into the simmering water. Poach eggs one at a time if you want to ensure they keep their shape, or a few at a time if you are comfortable with the technique.
Poach for 2-3 Minutes
Poach the eggs for 2 to 3 minutes, or until the whites are set but the yolk is still runny. The exact time will depend on the size of the eggs and the temperature of the water.
3Remove and Blot Eggs
1m
1mRemove Eggs from Water
Using a slotted spoon, carefully lift each poached egg out of the water. Gently drain off any excess water.
Blot Eggs Dry
Blot the eggs gently with a clean kitchen towel or paper towel to remove any remaining water. Place them on a plate.
4Season and Serve
1m
1mSeason the Eggs
Season the poached eggs with kosher salt and freshly ground black pepper to taste.
Serve Immediately
Serve the poached eggs immediately. They are perfect on toast, avocado toast, or as part of a larger breakfast or brunch dish.
Tips
Soaking eggs in a vinegar and water bath for 10 minutes before poaching helps to set the egg white, preventing it from spreading too much.
Ensure your poaching water is at a bare simmer, not a rolling boil, to avoid breaking the eggs.
Poach eggs one at a time for the best control over shape, or a few at a time if you are confident in your technique.
Blotting the eggs gently with a towel after poaching removes excess water and prevents a watery plate.
The ideal poached egg has set whites and a runny yolk; adjust poaching time by 30-second increments to achieve your desired doneness.