Name: Poached Eggs Recipe
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: International
Ingredients: 4 large eggs; 2 tablespoons white vinegar

Jump to Recipe

Introduction

Poached eggs are a delicate and delicious breakfast staple, perfect for topping toast or salads. This simple method ensures tender whites and runny yolks every time, without the need for oil or butter.

A white plate on a white marbled surface holds a single slice of toasted whole grain bread with visible seeds and a coarse texture. On top of the bread is a poached egg with a smooth, white, slightly wrinkled surface, cut open to reveal a bright orange runny yolk spilling onto the bread. A fork is pressing down on the egg, breaking it open, with some black pepper sprinkled over the egg and bread. In the background are cracked eggshells and an egg carton with eggs, with a blue and white striped cloth partially visible under the plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 large eggs
2 tablespoons white vinegar

Instructions

Step 1: Bring a large pot of water to a boil over high heat. Once boiling, reduce the heat to medium to maintain a gentle simmer.
Step 2: Crack one egg into a small bowl. Add the vinegar to the simmering water and stir in a circular motion to create a swirling vortex.

Step 3: Carefully and quickly slide the egg from the bowl into the center of the vortex. Let it cook undisturbed for 4 to 5 minutes until the white is set and the yolk remains soft.
Step 4: Use a slotted spoon to lift the poached egg from the water. Place it on a plate lined with paper towels to drain any excess water.

Step 5: Repeat this process with the remaining eggs, one at a time.
Step 6: Serve the poached eggs immediately, or store them in an airtight container in the refrigerator for up to 3 days.

Tips & Variations

Use the freshest eggs possible for the best shape and texture when poaching.

Adding vinegar helps the egg whites coagulate faster, but you can adjust the amount to taste or omit if desired.
To poach multiple eggs at once, increase the pot size and create separate vortices carefully, or poach individually for best results.
Serve on avocado toast, English muffins, or with hollandaise sauce for a classic Eggs Benedict variation.

Storage

Store cooled poached eggs in a single layer in an airtight container in the refrigerator for up to 3 days. Reheat gently by placing them in simmering water for about 1 minute to warm through without overcooking.

How to Serve

A round white plate holds four poached eggs, each with a smooth, slightly wrinkled white outer layer speckled with black pepper. One egg is pierced by a silver fork, revealing a bright yellow, runny yolk flowing onto the plate. The eggs are arranged with three on top and one on the bottom, all resting on a white marbled surface. There are bits of black pepper scattered around the eggs and a striped blue cloth partially visible at the bottom left. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I poach eggs without vinegar?

Yes, vinegar helps the egg whites set quickly but is not essential. Without it, your eggs may spread out more in the water but will still taste great.

How do I know when poached eggs are done?

The whites should be fully set without any runny parts, while the yolks remain soft and slightly runny to the touch. Cooking for 4 to 5 minutes usually achieves this.