Description
Learn the perfect technique for poaching eggs to achieve a tender and creamy result every time.
Ingredients
Scale
- 2 fresh eggs
- Water enough to fill a saucepan
- 1 tablespoon white vinegar
Instructions
- Fill a saucepan with water and add vinegar, then bring it to a simmer.
- Crack the eggs into separate bowls.
- Stir the water to create a whirlpool and gently slide the eggs into the center.
- Cook for about 3-4 minutes, until the whites are set but yolks remain runny.
- Use a slotted spoon to remove the eggs and drain on paper towels.
Notes
- For best results, use fresh eggs.
- Adding vinegar helps the egg whites to firm up more quickly.
- You can poach one or multiple eggs at a time, adjusting your pot size accordingly.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Poaching
- Cuisine: American
Nutrition
- Serving Size: 1 egg
- Calories: 70
- Sugar: 0g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 1.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 186mg