Poached Eggs

Here’s a simple and foolproof guide to making perfect poached eggs—soft whites and creamy, runny yolks every time.

---

🍳 How to Make Perfect Poached Eggs

🥚 Ingredients:

• Fresh eggs (as fresh as possible!)

• Water

• 1–2 tsp vinegar (white or apple cider — optional, helps whites set)

• Salt (optional)

---

🔪 Instructions (Traditional Stove Method):

1. Boil water:

   • Fill a saucepan with 2–3 inches of water.

   • Bring to a gentle simmer—not a full boil. You want small bubbles.

2. Add vinegar (optional):

   • Add 1–2 tsp vinegar to help the egg whites coagulate faster (doesn’t affect taste).

3. Crack the egg:

   • Crack your egg into a small ramekin or cup. This gives you better control.

4. Swirl the water (optional):

   • Stir the water to create a gentle vortex (great for 1 egg at a time).

5. Slide in the egg:

   • Carefully lower the egg into the center of the water.

6. Cook:

   • Let it poach for 2.5 to 4 minutes, depending on how runny you like the yolk.

     • 2:30 min = very runny

     • 3:00 min = soft and flowing

     • 4:00 min = slightly firm yolk

7. Remove and drain:

   • Use a slotted spoon to remove the egg.

   • Gently pat dry on a paper towel.

8. Season and serve:

   • Sprinkle with salt and pepper. Serve on toast, salad, or with avocado and smoked salmon.

---

🧼 Pro Tips:

• Fresh eggs have tighter whites and make neater poaches.

• Don’t crowd the pot. 1–2 eggs at a time works best.

• Trim rough edges with a spoon for presentation if needed.

---

🍽️ Serving Ideas:

• Classic: On sourdough toast with butter or avocado

• Fancy: Eggs Benedict with hollandaise sauce

• Healthy: Over sautéed spinach, quinoa, or salad

---

Want a microwave method, sous-vide technique, or poached eggs for a crowd?