Description
Perfectly poached eggs—silky whites and golden, runny yolks. Quick, healthy, and foolproof for breakfast or brunch.
Ingredients
Scale
- 2 fresh eggs
- 1 tbsp white vinegar (optional)
- Water for poaching
- Salt and pepper to taste
Instructions
1. Fill a saucepan with 3 inches of water and bring to a gentle simmer.
2. Add vinegar (optional) to help whites set.
3. Crack eggs into small bowls.
4. Stir water to create a gentle whirlpool.
5. Slide eggs into the center one at a time.
6. Cook 3–4 minutes for runny yolks or 5–6 minutes for firm.
7. Remove with slotted spoon, drain on paper towel, and season.
Notes
Use the freshest eggs for best results.
Keep the water at a gentle simmer, not a rolling boil.
Serve immediately over toast, salads, or grain bowls.
- Prep Time: 5 minutes
- Cook Time: 4 minutes
- Category: Breakfast
- Method: Poaching
- Cuisine: American
Nutrition
- Serving Size: 1 poached egg
- Calories: 140
- Sugar: 0g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 12g
- Cholesterol: 370mg