Poached Eggs

Poached Eggs

Silky whites and runny yolks, made with just simmering water and a splash of vinegar.

Total 10 min Makes 2 servings Calories 156/serving

Dietary

Vegetarian, Pescatarian, Keto, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Eggs

Poached eggs rely on gently simmering water and a swirl of vinegar to help the whites set into a neat, tender pouch around a warm, runny yolk. This technique works well for breakfast classics like eggs Benedict or simply served over toast and greens. Fresh eggs and a light touch make the difference between a tidy poach and wispy strands.

Ingredients

  • 4 large eggs, as fresh as possible
  • 2 quarts water
  • 1 tablespoon white vinegar
  • 1/4 teaspoon salt, plus more for serving
  • black pepper, to taste

Method

  1. Crack each egg into its own small cup or ramekin so they are ready to slide into the water individually.

  2. Fill a 9-inch skillet or saucepan with about 3 inches of water, add the vinegar and salt, and bring to a gentle simmer over medium heat with small bubbles just breaking the surface.

  3. Stir the water gently to create a slow swirl, then slide one egg at a time into the center of the swirl.

  4. Poach the eggs undisturbed for 3 to 4 minutes, until the whites are set but the yolks still jiggle when the pan is nudged.

  5. Lift each egg out with a slotted spoon, pausing briefly over the pan to drain excess water.

  6. Trim any loose wispy strands of white with kitchen scissors if desired, then season with salt and pepper and serve immediately.

Rate this recipe

★ 4.8 (1)

Poached Eggs

Poached eggs rely on gently simmering water and a swirl of vinegar to help the whites set into a neat, tender pouch around a warm, runny yolk. This technique works well for breakfast classics like eggs Benedict or simply served over toast and greens. Fresh eggs and a light touch make the difference between a tidy poach and wispy strands.

10 min 2 servings 156 cal

Ingredients

  • 4 large eggs, as fresh as possible
  • 2 quarts water
  • 1 tablespoon white vinegar
  • 1/4 teaspoon salt, plus more for serving
  • black pepper, to taste

Method

  1. 1

    Crack each egg into its own small cup or ramekin so they are ready to slide into the water individually.

  2. 2

    Fill a 9-inch skillet or saucepan with about 3 inches of water, add the vinegar and salt, and bring to a gentle simmer over medium heat with small bubbles just breaking the surface.

  3. 3

    Stir the water gently to create a slow swirl, then slide one egg at a time into the center of the swirl.

  4. 4

    Poach the eggs undisturbed for 3 to 4 minutes, until the whites are set but the yolks still jiggle when the pan is nudged.

  5. 5

    Lift each egg out with a slotted spoon, pausing briefly over the pan to drain excess water.

  6. 6

    Trim any loose wispy strands of white with kitchen scissors if desired, then season with salt and pepper and serve immediately.