Poached eggs are a delicious and elegant addition to many dishes, whether on top of toast, avocado, or a salad. They have a soft, runny yolk with a tender white, and they’re surprisingly easy to make once you know the technique! Here’s a simple way to make perfect poached eggs:
Poached Eggs Recipe
Ingredients:
- Fresh eggs (as fresh as possible, preferably within a few days of being laid)
- Water
- 1 tbsp vinegar (optional, helps the egg whites set)
- Salt (optional, for seasoning)
Instructions:
- Prepare the water:
- Fill a medium saucepan with about 3-4 inches of water (enough to cover the eggs) and bring it to a gentle simmer over medium heat. The water should be at a low simmer, not a rolling boil. You should see small bubbles forming on the bottom of the pan.
- Add 1 tablespoon of vinegar to the water (optional). The vinegar helps the egg whites coagulate more quickly, which can give you a neater poached egg.
- Crack the eggs:
- Crack each egg into a small cup or ramekin. This helps you gently add the egg to the water without breaking the yolk.
- Create a gentle whirlpool (optional):
- Stir the water in the pan to create a gentle whirlpool, which will help the egg white wrap around the yolk for a more rounded shape. You don’t need to do this step, but it can help the egg look more neat and uniform.
- Poach the eggs:
- Gently lower the cracked egg into the simmering water (you can do this by holding the cup close to the water’s surface and letting the egg slide in).
- Let the egg cook for about 3-4 minutes for a soft, runny yolk. If you prefer the yolk a bit firmer, cook it for 5 minutes.
- While the egg is cooking, avoid stirring or touching the water too much.
- Remove the egg:
- Use a slotted spoon to gently lift the poached egg out of the water. You can gently tap the spoon to let any excess water drain away.
- Serve:
- Place the poached egg on a plate. You can season it with a pinch of salt and pepper, and serve it with toast, a salad, or as part of your favorite dish.
Tips:
- Fresh eggs are key: The fresher the egg, the better the poach. Fresh eggs will hold their shape better and have firmer whites.
- Low simmer, not boiling: If the water is boiling too vigorously, the egg whites will break apart. Keep the heat low to ensure a gentle simmer.
- Multiple eggs: If you’re poaching multiple eggs at once, do them one at a time or in batches, keeping the water at a simmer and not overcrowding the pan.
Now you can enjoy perfectly poached eggs every time! Would you like to pair them with something specific, like avocado toast or a breakfast bowl?