🍳 Perfect Poached Eggs
📝 Ingredients
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Fresh eggs (as fresh as possible)
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1 tbsp white vinegar (optional but helpful)
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Water
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Pinch of salt (optional)
👩🍳 Method (Classic Stovetop)
1️⃣ Heat the Water
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Fill a saucepan with about 3–4 inches of water.
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Bring to a gentle simmer (small bubbles, not a rolling boil).
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Add vinegar.
2️⃣ Crack the Egg
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Crack the egg into a small bowl or ramekin (don’t crack directly into the water).
3️⃣ Create a Gentle Swirl (Optional but Helpful)
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Stir the water to create a mild whirlpool.
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Carefully slide the egg into the center.
4️⃣ Cook
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Let cook for 3–4 minutes for a runny yolk.
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4–5 minutes for a slightly firmer yolk.
5️⃣ Remove
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Lift out with a slotted spoon.
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Drain on paper towel.
🧠 Tips for Success
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Fresh eggs hold their shape better.
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Keep the water at a gentle simmer — boiling water will break the egg apart.
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You can trim wispy edges with kitchen scissors for a neater look.
🍽️ Serve On
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Toast or avocado toast
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English muffins (Eggs Benedict!)
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Salads
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Grain bowls
If you’d like, I can also show you the no-vinegar method, the microwave shortcut, or how to poach multiple eggs at once.