Poached Eggs
This Perfect Poached Eggsrecipe is made by gently simmering fresh eggs in hot water until the whites set and yolks stay soft and silky smooth. Ready in just five minutes.
Servings: 1 person
Calories: 63kcal
Equipment
- Medium saucepan
- Slotted spoon
- Paper towel
- Small bowl or cup
- Timer
Ingredients
- 1 large egg fresh eggs hold together best
- water about 4 inches deep
- 1 teaspoon white vinegar
- black pepper
Instructions
- Fill a medium saucepan with about 3–4 inches of water. Heat it until simmering, small bubbles start forming on the bottom but not boiling, just hot enough to see steam (around 180–190°F). Add the vinegar. Reduce the heat to maintain a gentle simmer.
- Crack the egg into a fine-mesh sieve set over a bowl to strain out any thin, watery whites. This step gives you a cleaner, more compact poached egg.
- Gently transfer the strained egg to a small bowl or ramekin so you can ease it into the simmering water.
- Lower the bowl close to the water's surface and slowly slip the egg in. Give the water a soft stir once or twice so the egg doesn't stick to the bottom. If you’re poaching 2 eggs, add them one at a time, about 30 seconds apart and skip the stir.
- Let the egg cook for about 2½ to 3 minutes. You'll know it's ready when the white looks set and opaque, but the yolk still looks soft and a little jiggly. Be sure to keep the water calm and don't let it boil.
- Lift the egg out with a slotted spoon and, if you have one, rest it on a paper towel (optional). Pat it gently to remove extra water (this keeps your toast from getting soggy).
- Sprinkle it with a pinch of sea salt and a little pepper, and serve it immediately on toast, avocado, rice, greens, whatever you like.
Nutrition
Serving: 1egg | Calories: 63kcal | Carbohydrates: 0.3g | Protein: 6g | Fat: 4g | Sodium: 101mg | Sugar: 0.2g
