Poached Eggs

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Poached Eggs Recipe

Master the art of poaching eggs with our foolproof guide. Achieve perfectly soft, runny yolks encased in delicate whites every time. Ideal for breakfast or brunch, these poached eggs are the perfect addition to toast, salads, or your favorite dishes!
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Prep Time 2 minutes
Cook Time 3 minutes
Course Breakfast
Cuisine French
Servings 2

Equipment

  • Large Pan

Ingredients
  

  • 2 pcs Eggs
  • 3 tbsp White Vinegar

Instructions
 

  • Boil about 2 to 4 inches of water in a deep pan. ( for 1-2 eggs 2 inches of water is fine, for more than 2 eggs have at least 4 inches of water)
  • Add 1-2 tablespoons of white vinegar.
  • Brake eggs individually into small bowls (for best results you can drain them on a very fine drainer, to drain that watery egg white and only leave the thicker egg white. That will eliminate the egg white float.)
  • Put water on very low heat, simmer.
  • Create a vortex in the boiling water with a spoon and gently pour the eggs into the center of the vortex. (This will only work for small amount of eggs 1-2, with smaller amount of water. If you cooking more that 2 eggs you want more water and just gently stir the water while gently pouring eggs into the water.)
  • Put the lid on the pan.
  • Turn off the heat.
  • Leave the pan for about 3 – 3.5 minutes.
  • Then gently take out eggs with strainer spoon.

Notes

You may use the poached eggs for a sandwich, oat meal, a side, etc.
Keyword poached eggs