Poached Egg
Perfect poached eggs with silky whites and golden runny yolks. This classic technique creates elegant, restaurant-quality eggs that are ideal for eggs Benedict or serving over salads.
Ingredients
- 1Large Eggs1-4 very fresh large eggs (the fresher, the better for tight whites)
- 2White Vinegar1-2 tablespoons white vinegar or apple cider vinegar
- 3WaterLarge pot of water for poaching
- 4SaltPinch of salt for seasoning
- 5Black PepperFreshly ground black pepper to taste
Instructions
- 1
Fill a large, wide saucepan with about 3 inches of water. Add 1-2 tablespoons of vinegar and bring to a gentle boil, then reduce to a simmer.
- 2
Crack each egg into a small bowl or ramekin. This makes it easier to slide them gently into the water.
- 3
Create a gentle whirlpool in the simmering water using a spoon. This helps the egg whites wrap around the yolk.
- 4
Carefully tip each bowl to the edge of the pot and slowly slide the egg into the center of the whirlpool.
- 5
Cook for 3-4 minutes for runny yolks, or 5-6 minutes for firmer yolks. The whites should be completely set and opaque.
- 6
Using a slotted spoon, carefully lift the poached egg and gently touch the bottom to a paper towel to remove excess water.
- 7
Season with salt and pepper and serve immediately on toast, English muffins, or over salads.
Helpful Links
How to Poach an Egg
Comprehensive guide to perfect poached eggs every time
Poached Eggs Recipe
Step-by-step instructions for restaurant-quality poached eggs
How to Poach an Egg Perfectly Every Time
Master the whirlpool technique for perfect poached eggs
Perfect Poached Eggs - Chef's Method
Professional technique for consistently perfect poached eggs
Love this recipe?
Discover 99 more delicious egg recipes in our complete collection.
Browse All Recipes