Poached Eggs

Here’s a simple, foolproof guide to making perfectly Poached Eggs — tender whites and runny yolks, ideal for toast, salads, or eggs Benedict.

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🥚 Perfect Poached Eggs

Ingredients:

• Fresh eggs (as fresh as possible — they hold their shape best)

• Water

• 1–2 tsp white vinegar (optional, helps whites coagulate)

• Salt (optional, for serving)

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🔪 Instructions:

1. Bring Water to a Simmer:

   • Fill a medium saucepan or shallow skillet with about 3 inches of water.

   • Add vinegar (if using) — it helps the egg whites stay together.

   • Heat over medium until the water reaches a gentle simmer, not a boil (about 180–190°F / 82–88°C).

2. Crack Egg into a Bowl:

   • Crack your egg into a small bowl or ramekin. This makes it easier to slip into the water gently.

3. Create a Vortex (Optional but Helpful):

   • Use a spoon to stir the water in a circular motion to create a gentle whirlpool.

   • Quickly drop the egg into the center — this helps wrap the white around the yolk.

4. Poach:

   • Let the egg cook undisturbed for about 3–4 minutes, depending on desired doneness.

     • 3 min = very runny yolk

     • 4 min = slightly thicker but still soft yolk

5. Remove and Drain:

   • Use a slotted spoon to lift the egg out.

   • Gently blot the bottom on a paper towel to remove excess water.

6. Serve Immediately:

   • Sprinkle with salt and pepper.

   • Serve on toast, with sautéed greens, over hash, or on top of a salad.

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🧼 Pro Tips:

• Use the freshest eggs possible — fresh whites are firmer and stay together better.

• No vinegar? It’s optional, but without it, your whites might be more ragged.

• Making multiple eggs? Poach them one at a time for the best shape, or use a wide pan to cook 2–3 at once (add them in separate corners).

Would you like a method for poaching in advance or in the microwave?