Easy Poached Eggs
- PREP 6min
- COOK 4min
- TOTAL 10min
This is our easy recipe for poached eggs. You can poach as many eggs as you need to. If you poach multiple eggs at a time, try not to crowd the water. It might be better to make more than one batch. Fresh eggs work best for this since they hold their shape better than older eggs. Think of the vinegar as a fail-safe. It helps to firm the whites and keep their shape. If you do not want to add it, you can still make poached eggs without it.
You Will Need
1 fresh egg (or more)
1 tablespoon white vinegar or rice wine vinegar, optional
1/4 teaspoon fine sea salt, optional
Directions
Line a small baking sheet or plate with paper towels or a clean dish towel.
Fill a wide saucepan at least 4 inches deep with water and bring to a boil over high heat.
Lower the heat to low and bring the water to a very gentle simmer. Bubbles should form at the bottom of the pan, but only a few will actually break on the surface.
Add the vinegar and salt to the water (optional).
Crack the egg into a small bowl and carefully slide it into the water. Set a timer for 3 to 4 minutes (3 minutes for completely runny yolks). After 20 seconds, use a spoon to carefully push the egg white up over the yolk, making it more compact.
Transfer the poached egg with a slotted spoon to the lined baking sheet or plate and leave for 15 to 20 seconds before serving.
Adam and Joanne's Tips
- Cook time: 3 minutes is completely runny, while 4 minutes has some firmer yolk with a soft center.
- Watery egg whites: If you have trouble with wispy white bits around your eggs as they are poaching, use this simple trick! Before poaching, crack your egg into a fine-mesh strainer held over a bowl. The thinnest, runniest part of the white will go through the strainer, leaving behind the thicker white that sets nicely when poached. Your poaching water will be cleaner, and your eggs will have a more well-defined shape.
- Nutritional information are estimates.