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Poached Eggs Recipe

Poached Eggs

Poached eggs are a classic breakfast staple, known for their delicate whites and creamy yolks. They’re a healthy, protein-rich option that can be served on toast, salads, or alongside vegetables. With the right technique, you can make perfectly poached eggs at home in just a few minutes.
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Prep Time 5 minutes
Cook Time 4 minutes
Total Time 9 minutes
Servings: 2 persons
Course: Breakfast
Cuisine: American
Calories: 70
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large eggs Use the freshest eggs for best results.
  • 1 liter water
  • 1 tablespoon white vinegar Helps egg whites coagulate faster.
  • 1/4 teaspoon salt

Equipment

  • 1 medium saucepan
  • 1 slotted spoon
  • 4 small bowls for cracking eggs
  • 1 paper towels for draining

Method
 

  1. Fill a medium saucepan with 1 liter of water. Add the white vinegar and salt. Heat over medium heat until small bubbles form on the bottom of the pan, creating a gentle simmer.
  2. Crack eggs individually into small bowls to ensure the yolks remain intact for easy pouring.
  3. Use a spoon to stir the simmering water in one direction to create a gentle whirlpool, which helps the egg white wrap around the yolk.
  4. Carefully slide one egg from its bowl into the center of the whirlpool. Wait 20 seconds before adding each subsequent egg until all four are in the water.
  5. Cook the eggs for 3–4 minutes until the egg whites are set but the yolks remain soft and runny.
  6. Use a slotted spoon to lift each egg out of the water. Blot gently with a paper towel to remove excess water.
  7. Serve the poached eggs immediately on toast, salad, or as desired.

Notes

For best results, use the freshest eggs you can find; they hold their shape better while poaching.
Adjust cooking time if you prefer firmer yolks.
Adding vinegar helps the egg whites coagulate faster, resulting in neater poached eggs.
If you want to poach fewer or more eggs, use the ratio of 2 eggs per person.