Poached Eggs Recipe

Overhead view of two poached eggs on a plate, with one cut open and the yolk running from it.

5 from 5 votes

Follow this simple method and learn how to make Poached Eggs with soft, runny yolks and firm whites every time! Perfect for breakfast or brunch.

Prep Time4

Cook Time4

Total Time8

Course: Breakfast

Cuisine: American

Servings: egg

Calories: 74kcal

Author: Marsha McDougal

Ingredients

1 large egg $0.25
1 Tbsp white vinegar $0.13

Instructions

Add about 4 inches of water to a medium pot and bring to a gentle boil.
While the water is coming to a boil, crack one egg into a small ramekin or bowl.
Once the water is boiling, reduce the heat to medium-low and allow the water to continue to simmer. Add the white vinegar to the pot.
Stir the water with a spoon in a circular motion to create a vortex. Quickly add the egg to the center of the vortex and allow it to cook for 3:30-4 minutes. Set a timer to prevent overcooking the egg.
Gently remove the egg with a slotted spoon and dab the spoon on a paper towel to remove any excess water. Enjoy with a sprinkle of salt and freshly cracked black pepper.

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Video

Notes

*This method is perfect for cooking one egg at a time. I recommend using the freshest egg possible because the fresher it is, the tighter the whites will be. This means it'll hold its shape better in the water (reducing the chance of those stringy white wisps in the pot!) and will look nicer when plated.

Nutrition

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