Here’s a simple guide for making a perfectly poached egg — tender whites with a runny yolk 🍳✨
Classic Poached Egg
Serves: 1–2
Time: ~5–6 minutes
Ingredients
- 1–2 large eggs
- 2–3 cups water
- 1 tbsp vinegar (optional, helps egg whites set)
- Salt, to taste
Instructions
1️⃣ Prepare the Water
- Fill a saucepan with water (2–3 inches deep).
- Heat over medium until just below simmering — small bubbles, not a rolling boil.
- Add vinegar if desired.
2️⃣ Crack the Egg
- Crack an egg into a small bowl or cup.
3️⃣ Poach
- Create a gentle whirlpool in the water by stirring in a circular motion.
- Carefully slide the egg into the center of the whirlpool.
- Cook 3–4 minutes for a runny yolk, 5 minutes for slightly firmer yolk.
4️⃣ Remove
- Use a slotted spoon to lift the egg out.
- Drain on a paper towel or kitchen towel.
5️⃣ Serve
- Season with salt and pepper.
- Serve on toast, avocado, salad, or as part of eggs Benedict.
Tips & Variations
- Use the freshest eggs possible — fresher eggs hold their shape better.
- For multiple eggs, poach one at a time or use a larger pan with gentle water circulation.
- If you prefer, you can steam poach eggs in a covered skillet for a foolproof method.
If you want, I can also give a microwave poached egg method that’s ready in under 2 minutes for a quick breakfast.
