Description
This classic poached eggs recipe delivers perfectly cooked eggs with a tender white and runny yolk. Ideal for breakfast or brunch, these elegant eggs are made using a simple stovetop method with optional vinegar to help the whites coagulate. Whether making one egg or six, this technique ensures deliciously smooth poached eggs every time.
Ingredients
Scale
Eggs
- 1 to 6 eggs, cold from the fridge
Optional
- 2 tbsp white vinegar or cider vinegar (recommended for whirlpool method)
Instructions
- Prepare the Water: Fill a saucepan with about 3-4 inches of water and bring it to a gentle simmer over medium heat. The water should be at a low simmer, not boiling vigorously.
- Add Vinegar (Optional): If using, add 2 tablespoons of white or cider vinegar to the simmering water. This helps the egg whites to coagulate more quickly, resulting in a neater poached egg.
- Create a Whirlpool (Optional): Using a spoon, stir the water in one direction to create a gentle whirlpool. This technique helps the egg white wrap around the yolk, forming a compact shape.
- Crack the Egg: Crack one egg into a small cup or bowl, ensuring the yolk remains intact for easy transfer.
- Poach the Egg: Gently slide the egg from the cup into the center of the whirlpool or directly into the simmering water if not using the whirlpool method. Let cook undisturbed for about 2 minutes, or until the whites are fully set but the yolk remains soft.
- Remove and Serve: Use a slotted spoon to carefully lift the poached egg out of the water. Allow any excess water to drain off before serving. Repeat for additional eggs as desired.
Notes
- Use the freshest eggs possible for the best poaching results.
- The vinegar in the water is optional but helps with egg white coagulation in the whirlpool method.
- If cooking multiple eggs, avoid crowding the pan or poach them one at a time.
- Serve poached eggs immediately for best texture and flavor.
- To reheat, briefly place poached eggs in hot water for about 30 seconds.
