Description
A simple method to perfectly poach an egg.
Ingredients
Scale
- 1 large egg (cold, or as many as you like!)
- 1 tablespoon distilled white vinegar
- Water (to fill a wide, large saucepan 2 inches deep)
Instructions
- Fill a wide, large saucepan with water 2 inches deep. Place over medium-high heat and bring it to a boil, then reduce the heat so it is barely simmering (about 180-190°F).
- When you’re ready to cook, prep the egg by cracking it into a small bowl or ramekin.
- Stir the white vinegar into the hot water.
- Using a spoon, stir the water in a circular motion to create a vortex.
- Carefully pour the egg into the center of the swirling water, and cook, undisturbed, for about 3 minutes.
- When the egg is properly poached, the egg whites should be opaque and firm, but it should give when gently pressed with the back of a spoon.
- Use a slotted spoon to carefully remove the egg, letting excess water drip back into the pan.
- Place on a paper towel-lined plate to absorb the extra water.
- Continue poaching more eggs, adding more water if needed to keep the depth around 2 inches.
- Serve hot as desired or simply sprinkled with salt and pepper.
Notes
- Adjust the quantity of eggs and water based on how many eggs you wish to poach.
- Ensure the water is at the right temperature to achieve the desired doneness.
- Prep Time: 5 minutes
- Cook Time: 3 minutes
- Category: Breakfast
- Method: Poaching
- Cuisine: American
Nutrition
- Serving Size: 1 egg
- Calories: 155
- Sugar: 0 g
- Sodium: 70 mg
- Fat: 11 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 13 g
- Cholesterol: 186 mg