Description
Perfect poached eggs with tender whites and runny yolks, ideal for breakfast, brunch, or topping your favorite dishes.
Ingredients
- 4 large eggs
- 1 tablespoon white vinegar
- Water, for poaching
- Salt, to taste
- Black pepper, to taste
Instructions
- Fill a medium saucepan with about 3 inches of water and bring to a gentle simmer over medium heat.
- Add the vinegar to the water.
- Crack each egg into a small bowl or ramekin.
- Create a gentle whirlpool in the simmering water using a spoon.
- Carefully slide one egg into the center of the whirlpool.
- Cook for 3 to 4 minutes, until the whites are set but the yolk remains soft.
- Remove the egg with a slotted spoon and drain on paper towels.
- Repeat with remaining eggs and season with salt and black pepper before serving.
Notes
- Use fresh eggs for best results, as they hold their shape better.
- Keep the water at a gentle simmer, not a rolling boil.
- You can cook multiple eggs, but avoid overcrowding the pan.
- Serve immediately for best texture and flavor.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Poaching
- Cuisine: American
Nutrition
- Serving Size: 1 egg
- Calories: 70 kcal
- Sugar: 0 g
- Sodium: 70 mg
- Fat: 5 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 6 g
- Cholesterol: 185 mg
