The Perfect Poached Egg
The Perfect Poached Egg
Ingredients
- 6 cups water
- 1 tablespoon white vinegar
- 1 pinch salt, for water
- 4 large eggs
- as needed salt, for seasoning
- as needed black pepper, freshly ground, for seasoning
- 4 slices toast, for serving
Instructions
- 1
Fill a medium-sized pot with about 6 cups of water. Bring the water to a rolling boil over high heat.
⏱️ 5 min
- 2
Once the water is boiling, add 1 tablespoon of white vinegar and 1 pinch of salt to the pot. The vinegar helps the egg whites set quickly and hold their shape.
⏱️ 1 min
- 3
Reduce the heat to low, bringing the water to a gentle simmer. There should be small, consistent bubbles, but not a vigorous boil.
⏱️ 1 min
- 4
Crack each egg individually into a small bowl or ramekin. This makes it easier to gently slide the egg into the water and ensures no shell fragments enter the pot.
⏱️ 1 min
- 5
Using a spoon, gently swirl the simmering water in the pot to create a mild vortex. This helps the egg white wrap around the yolk.
⏱️ 1 min
- 6
Carefully slide one prepared egg from its bowl into the center of the swirling water. Repeat with remaining eggs, ensuring not to overcrowd the pot. If poaching multiple eggs, it's best to do them one or two at a time, depending on the pot size.
⏱️ 1 min
- 7
Cook the egg for 3 minutes for a runny yolk and set white. For a slightly firmer yolk, cook for 4 minutes. Do not stir the water while the eggs are cooking.
⏱️ 3 min
- 8
Using a slotted spoon, carefully remove the poached egg from the water. Gently blot any excess water with a paper towel.
⏱️ 1 min
- 9
Place each poached egg on a slice of toast. Season generously with salt and freshly ground black pepper to taste.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
The Perfect Poached Egg
- 6 cups water
- 1 tablespoon white vinegar
- 1 pinch salt, for water
- 4 large eggs
- as needed salt, for seasoning
- as needed black pepper, freshly ground, for seasoning
- 4 slices toast, for serving
Instructions
- 1
Fill a medium-sized pot with about 6 cups of water. Bring the water to a rolling boil over high heat.
⏱️ 5 min - 2
Once the water is boiling, add 1 tablespoon of white vinegar and 1 pinch of salt to the pot. The vinegar helps the egg whites set quickly and hold their shape.
⏱️ 1 min - 3
Reduce the heat to low, bringing the water to a gentle simmer. There should be small, consistent bubbles, but not a vigorous boil.
⏱️ 1 min - 4
Crack each egg individually into a small bowl or ramekin. This makes it easier to gently slide the egg into the water and ensures no shell fragments enter the pot.
⏱️ 1 min - 5
Using a spoon, gently swirl the simmering water in the pot to create a mild vortex. This helps the egg white wrap around the yolk.
⏱️ 1 min - 6
Carefully slide one prepared egg from its bowl into the center of the swirling water. Repeat with remaining eggs, ensuring not to overcrowd the pot. If poaching multiple eggs, it's best to do them one or two at a time, depending on the pot size.
⏱️ 1 min - 7
Cook the egg for 3 minutes for a runny yolk and set white. For a slightly firmer yolk, cook for 4 minutes. Do not stir the water while the eggs are cooking.
⏱️ 3 min - 8
Using a slotted spoon, carefully remove the poached egg from the water. Gently blot any excess water with a paper towel.
⏱️ 1 min - 9
Place each poached egg on a slice of toast. Season generously with salt and freshly ground black pepper to taste.
⏱️ 1 min