Learn how to make perfectly poached eggs with this simple recipe. Poached eggs are a delicious and nutritious addition to breakfast, brunch, or even as a topping for salads and sandwiches.
Ingredients:
- Fresh eggs
- Water
- White vinegar (optional)
- Salt (optional)
Directions:
- Fill a medium-sized saucepan with water, about 2-3 inches deep. Place it on the stove over medium heat and bring the water to a gentle simmer. You don’t want it boiling vigorously, as this can break apart the eggs.
- Crack each egg into a small bowl or ramekin. This will make it easier to slide them into the water.
- If desired, add a splash of white vinegar to the simmering water. The vinegar helps the egg whites to coagulate faster, resulting in a neater poached egg. You can also add a pinch of salt to the water for flavor.
- Using a spoon, stir the simmering water in a circular motion to create a whirlpool effect. This will help the egg whites to wrap around the yolks as they cook, giving you a nicely shaped poached egg.
- Carefully slide each egg into the simmering water, one at a time. Be gentle to avoid breaking the yolks.
- Let the eggs cook undisturbed for about 3-4 minutes for a soft yolk or longer if you prefer a firmer yolk. Use a slotted spoon to gently lift the eggs out of the water and onto a plate lined with paper towels to drain any excess water.
- Season the poached eggs with salt and pepper, if desired, and serve immediately. Enjoy your perfectly poached eggs on toast, atop salads, or alongside your favorite breakfast dishes.
Tip: Poached eggs can be made ahead of time and stored in cold water in the refrigerator for up to 24 hours. When ready to serve, simply reheat them in warm water for a few minutes.
