🥚 How to Make Poached Eggs
📝 Ingredients:
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Fresh eggs
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Water
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1 tablespoon vinegar (white or apple cider — optional, but helps the whites coagulate)
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Salt (optional, for serving)
👩🍳 Instructions:
1. Heat the water:
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Fill a saucepan with at least 2–3 inches of water.
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Bring to a gentle simmer — not a rolling boil (small bubbles should be rising from the bottom).
2. Crack the egg into a small bowl:
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This helps ease it into the water without breaking the yolk.
3. Add vinegar (optional):
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Stir in 1 tablespoon of vinegar to help the egg whites firm up faster (doesn’t affect taste).
4. Create a whirlpool (optional but helpful):
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Stir the water in one direction to make a gentle whirlpool.
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Slide the egg gently into the center. This helps the white wrap around the yolk.
5. Poach:
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Let the egg cook for 2½ to 4 minutes, depending on how runny you like your yolk.
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Don’t stir or touch it — just let it gently cook.
6. Remove and drain:
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Use a slotted spoon to lift the egg out.
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Gently blot it dry on a paper towel.
🍽️ Serve on:
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Toast or English muffins
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Avocado toast
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With sautéed spinach or smoked salmon
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On top of a salad or grain bowl
Add a sprinkle of salt, pepper, chili flakes, or fresh herbs.
✅ Pro Tips:
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Use fresh eggs — they hold their shape best.
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Poach up to 4 eggs at once in a wide saucepan (no whirlpool needed, just slide them in separately).
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You can store poached eggs in ice water and reheat gently in warm water later!
Want a version for egg bites, microwave poaching, or how to poach multiple eggs at once for brunch? Let me know!