Perfect Poached Eggs
Classic poached eggs with silky, runny yolks and tender whites - a simple yet elegant breakfast staple that elevates toast, salads, and more.
Ingredients
- 2 large fresh eggs
- 1 tbsp white vinegar (optional)
- 4 cups water
- Pinch of salt
Instructions
- Bring water to a gentle simmer (180°F/82°C) in a wide saucepan. Add vinegar if using.Crack each egg into a small ramekin.Create a gentle whirlpool in the water with a spoon.Slide eggs one at a time into the water's edge.Cook for 2.5-3 minutes for runny yolks.Remove with a slotted spoon and drain on paper towels.
Notes
- Use the freshest eggs possible for best shape retention
- Strain watery egg whites through a fine mesh sieve for neater results