Description
Learn the best techniques for poaching eggs to achieve firm whites and runny yolks consistently, covering traditional and alternative methods.
Ingredients
Scale
- 2 large fresh eggs
- 4 cups water
- 1 tablespoon white vinegar
- Pinch of salt (optional)
Instructions
- Fill a wide, shallow pan with 4 cups of water and bring it to a gentle simmer, not a rolling boil.
- Add 1 tablespoon of white vinegar to the water; this helps the egg white set quickly.
- Crack one egg into a fine-mesh sieve set over a bowl to drain any thin, watery white. Discard the drained liquid.
- Gently slide the strained egg from the sieve into a small ramekin or cup.
- Create a gentle vortex (swirl) in the simmering water using a spoon.
- Carefully lower the ramekin to the water’s surface and gently slide the egg into the center of the swirl.
- Cook undisturbed for 3 to 4 minutes for a runny yolk. Adjust time for desired doneness.
- Use a slotted spoon to carefully lift the poached egg from the water.
- Place the egg on a plate lined with a paper towel to drain excess water.
- Repeat the process for the second egg, refreshing the water if necessary.
Notes
- Use the freshest eggs possible; older eggs have thinner whites that spread more easily.
- If you prefer not to use vinegar, use slightly less water and ensure the simmer is very gentle.
- To reheat pre-poached eggs, place them in a bowl of hot (not boiling) water for one minute.
- Prep Time: 5 min
- Cook Time: 8 min
- Category: Breakfast
- Method: Stovetop Poaching
- Cuisine: General
Nutrition
- Serving Size: 1 egg
- Calories: 72
- Sugar: 0.6
- Sodium: 71
- Fat: 4.8
- Saturated Fat: 1.6
- Unsaturated Fat: 3.2
- Trans Fat: 0
- Carbohydrates: 0.4
- Fiber: 0
- Protein: 6.3
- Cholesterol: 186