Description
Learn how to poach eggs perfectly every time! Soft, tender whites and runny yolks made easy with simple steps, helpful hacks, and serving ideas.
Ingredients
Scale
- water
- 1 tablespoon white vinegar
- 1–3 fresh eggs
Instructions
Fill a saucepan with about 3 inches of water and bring it to a gentle simmer. You’re looking for small bubbles at the bottom of the pan, not a rolling boil.
Add the vinegar and gently stir.- Crack each(s) egg into a small bowl or ramekin (especially helpful if you’re new to poaching).
Use a spoon to stir the water in a slow, circular motion, creating a soft whirlpool.- Carefully lower the egg into the center of the swirl. Gently continue swirling for a few seconds to help the whites wrap around the yolk.
- Cook for 3–4 minutes for a runny yolk, or 4–5 minutes for a slightly firmer center.
- Lift the egg out with a slotted spoon.
- Transfer to a paper towel–lined plate to drain.
- Serve immediately.
Use a spoon to stir the water in a slow, circular motion, creating a soft whirlpool.
Carefully lower the egg into the center of the swirl. Gently continue swirling for a few seconds to help the whites wrap around the yolk.
Cook for 3–4 minutes for a runny yolk, or 4–5 minutes for a slightly firmer center.
Lift the egg out with a slotted spoon.
Transfer to a paper towel–lined plate to drain.
Serve immediately.