Poached Eggs
Learn how to make poached eggs with perfectly tender whites and soft, runny yolks every time.
Servings: 4
Ingredients
- Water
- 1 teaspoon white vinegar
- 8 eggs
Instructions
- Fill a pot with about 4 - 5 inches of water. Add the vinegar and place over medium-high heat.
- Crack an egg into a small bowl and set aside.
- Once the water is just about to boil (there should be tiny bubbles forming on the bottom of the pot and beginning to rise to the top), give the water a stir in the center of the pot to create a gentle whirlpool.
- Dip the bowl with the egg into the water at an angle to allow some of the hot water to get into the bowl for about 5 -10 seconds, then gently pour the egg into the water. Make sure the water never comes to a full boil.
- Allow the egg to cook for 4 minutes, then use a mesh strainer or slotted spoon to remove the egg from the pot. You’ll want to leave the egg alone/not touch it so the whites can naturally wrap around the yolk during the poaching process.
- Repeat this process with the remaining eggs, poaching 2 at a time until all of the eggs are poached.
Notes
- Only use really fresh eggs for the best results.
- Make sure the water doesn’t come to a full boil as that will break up the egg whites. Reduce the heat if needed.
- Only cook 2 eggs at a time to avoid crowding in the pot.
Nutrition
Calories: 126kcal | Carbohydrates: 1g | Protein: 11g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 327mg | Sodium: 125mg | Potassium: 121mg | Sugar: 0.3g | Vitamin A: 475IU | Calcium: 49mg | Iron: 2mg