Traditional Poached Eggs
Discover the classic technique for making perfectly poached eggs with this simple recipe. Learn tips and tricks for achieving firm whites and runny yolks every time.
Prep time: 5 minutesCook time: 4 minutesServes: 2
Ingredients
2 large eggs
2 tbsp white vinegar
4 cups water
Salt to taste
Pepper to taste
Instructions
1. Fill a large saucepan with 4 cups of water and add 2 tablespoons of white vinegar.
2. Bring the water to a gentle simmer over medium heat. Avoid boiling.
3. Crack each egg into a small bowl or ramekin to ensure yolks remain intact.
4. Create a gentle whirlpool in the simmering water using a spoon.
5. Carefully slide each egg into the center of the whirlpool.
6. Let the eggs cook for 3-4 minutes for runny yolks or 5 minutes for firmer yolks.
7. Use a slotted spoon to remove the eggs and drain on a paper towel.
8. Season with salt and pepper to taste before serving.
Storage
Poached eggs are best enjoyed immediately for optimal texture. Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating
To reheat poached eggs, place them in a bowl of hot (not boiling) water for 1-2 minutes until warmed through.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
