Description
Learn how to make perfect poached eggs with this easy step-by-step recipe. Achieve tender egg whites and silky yolks every time using simple ingredients and a gentle simmering method, ideal for breakfast or as a topping to your favorite dishes.
Ingredients
Scale
Eggs and Water
- 4 large Fresh Eggs (Choose high-quality, organic eggs for best results.)
- 3 inches Water (Fill a medium-sized pot to about 3 inches deep.)
Seasoning
- 1 tablespoon Vinegar (White or apple cider vinegar helps coagulate the egg whites.)
- 1 pinch Salt (Use kosher salt for best results.)
Garnish (Optional)
- 2 tablespoons Fresh Herbs (Chives, parsley, or dill can be used for garnish.)
Instructions
- Prepare Ingredients and Equipment: Gather all your ingredients and necessary kitchen tools, including a large pot, a slotted spoon, and a small bowl for cracking the eggs.
- Heat the Water: Fill the pot with water to about 3 inches deep. Heat it over medium heat until the water reaches a gentle simmer—small bubbles should form but not a rolling boil.
- Add Vinegar and Stir: Add one tablespoon of vinegar to the simmering water. Stir gently to create a whirlpool, which helps the egg whites wrap around the yolks for an even poach.
- Crack and Slide the Egg: Crack one egg into the small bowl carefully, then gently slide it into the center of the whirlpool in the pot.
- Cook the Egg: Let the egg cook undisturbed for 3-4 minutes for a runny yolk or 5-6 minutes for a firmer yolk, adjusting according to your preference.
- Remove and Drain: Use the slotted spoon to lift the poached egg out of the water, allowing excess water to drain back into the pot. Place the egg on a serving plate.
- Repeat for Additional Eggs: Repeat this process for the remaining eggs, ensuring the water remains at a gentle simmer during the process.
- Season and Garnish: Sprinkle the poached eggs with a pinch of kosher salt and freshly chopped herbs such as chives, parsley, or dill for added flavor before serving.
Notes
- Use fresh eggs for the best poaching results as they hold their shape better.
- White vinegar is most commonly used, but apple cider vinegar can add a slight flavor variation.
- Maintaining a gentle simmer instead of a boil prevents eggs from breaking apart.
- The whirlpool technique helps the egg white wrap around the yolk for a neat, compact shape.
- Serve immediately for the best texture and flavor.
