Perfect Poached Eggs
Elevate your breakfast dish with this perfectly cooked, quick, and easy poached egg recipe that works every time.
Ingredients
- 4 eggs farm fresh
- 1 tbsp white vinegar
- 6-8 cups water
- salt to taste
- ground pepper to taste
Instructions
1. Prepare the Water with White Vinegar
- Fill a medium pot with water about half or three-quarters full. Ensure the water is deep enough to submerge the eggs (approximately 4 inches or 10 cm deep). Pour vinegar into the water.
- Place the pot on the stovetop at medium-high heat.
2. Drain the Egg White Liquid from the Egg
- Crack eggs, one at a time, into a small sieve and remove the egg white liquid. Most of the egg white should be firm and sit nicely in the sieve without draining through it.
- Slide each egg into its own small bowl.
3. Add the Eggs to Barely-Simmering Water
- When the water begins to form small bubbles at the bottom of the pot that then rise to the surface intermittently, you are ready to poach your eggs!
- Place a whisk in the water and swirl quickly in a circular motion to create a swirling vortex.
- Remove the whisk from the pot and place eggs into the swirling vortex. You may get one egg into the center of the vortex before the vortex dissipates while the water continues to swirl in a circle. After it dissipates, simply add each egg, one by one, into the water (as it continues to circle) in separate areas of the pot.
- Time 4 minutes on your timer.
4. Cook for 4 Minutes
- You may see a white foam forming on the top while the water begins to boil. If this happens, turn the water down to medium or medium-low to slow the boil. After 4 minutes, use a slotted spoon to remove the eggs from the water and place them onto a towel-lined plate to remove the excess water.
- Serve and enjoy!
Video
Nutrition
Calories: 127kcalCarbohydrates: 1gProtein: 11gFat: 8gSaturated Fat: 3gCholesterol: 327mgSodium: 161mgPotassium: 121mgSugar: 1gVitamin A: 475IUCalcium: 71mgIron: 2mg
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