Description
Learn the perfect technique to poach eggs with this simple and foolproof recipe. Using fresh eggs, white wine vinegar, and gentle simmering, achieve tender whites wrapped around runny yolks every time. Ideal for breakfast, salads, or elegant brunch dishes.
Ingredients
Scale
Ingredients
- 1 tbsp white wine vinegar
- Eggs, as many as you want to poach
Instructions
- Prepare the water: Fill a large saucepan with water and add the white wine vinegar. Bring the water to a boil, then immediately reduce the heat to maintain a gentle simmer with visible movement but not a rolling boil.
- Crack the eggs: Crack each egg into a small bowl. For the best results with no wispy whites, crack the egg into a fine strainer to drain off the runnier egg white parts.
- Create a whirlpool: Stir the simmering water gently to form a gentle whirlpool. This helps the egg white wrap around the yolk, maintaining a neat appearance.
- Poach the eggs: Carefully slide the egg into the center of the whirlpool. Make sure the heat stays low enough to prevent the egg from being tossed around. Cook for 3-4 minutes until the egg white is fully set but the yolk remains soft.
- Remove and drain: Use a slotted spoon to carefully lift the poached egg from the water. Gently blot excess water off the base of the egg using a tea towel or kitchen paper. Repeat with additional eggs, ensuring each has enough space.
Notes
- Use the freshest eggs possible for the best flavor and shape.
- Do not add salt to the poaching water as it can cause the egg whites to break up and become wispy.
- Maintain the water temperature just below boiling to achieve optimal poaching results.
- Prep Time: 5 minutes
- Cook Time: 4 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: International
Keywords: poached egg, egg recipe, healthy breakfast, how to poach eggs, vinegar in poaching
