Perfect Poached Eggs Recipe 5 Easy Steps for Breakfast or Brunch
A simple and foolproof method to make perfect poached eggs with silky yolks and tender whites, ideal for breakfast or brunch.
- Prep Time: 2 minutes
- Cook Time: 8 minutes
- Total Time: 10 minutes
- Yield: 2 servings 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Scale
- 2 large fresh eggs
- 4 cups (950 ml) water
- 1 tablespoon (15 ml) white vinegar
- A pinch of salt
Instructions
- Fill a medium saucepan with 4 cups (950 ml) of water. Add 1 tablespoon (15 ml) white vinegar and a pinch of salt. Heat over medium until the water reaches about 180°F (82°C) — hot but not boiling, with small bubbles forming on the bottom.
- Crack each fresh egg into a small bowl or ramekin to check for shell fragments and to help slide the egg gently into the water.
- Use a spoon to stir the water in a circular motion, creating a gentle whirlpool to help the egg whites wrap around the yolk.
- Slowly slide the egg from the bowl into the center of the whirlpool. Let it cook undisturbed for 3 to 4 minutes until the whites are firm and the yolk is soft and runny. For a firmer yolk, cook an additional 30 seconds. Cook one or two eggs at a time to avoid overcrowding.
- Use a slotted spoon to lift the egg from the water. Hold it over a paper towel to drain excess water. Season with salt and pepper immediately, and serve.
Notes
Use fresh eggs only for best shape and texture. Maintain water temperature around 180°F (82°C) to avoid rubbery whites or watery eggs. Create a gentle whirlpool before adding eggs to help whites wrap around yolks. Cook one or two eggs at a time to prevent overcrowding. Poached eggs are best served fresh but can be refrigerated for up to 2 days and gently reheated in simmering water.
Nutrition
- Serving Size: 1 large poached egg
- Calories: 70
- Sugar: 0.5
- Sodium: 70
- Fat: 5
- Saturated Fat: 1.5
- Carbohydrates: 0.5
- Protein: 6
Keywords: poached eggs, breakfast, brunch, easy recipe, healthy eggs, vinegar, egg whites, runny yolk