Ohhh yes 🥚✨ Poached Eggs—silky, tender, and perfect for breakfast, brunch, or topping dishes like avocado toast or eggs Benedict. Here’s a simple step-by-step method to get that perfectly runny yolk every time.
🥚 Poached Egg
Ingredients (per egg)
- 1 large egg
- 2–3 cups water
- 1 tsp vinegar (white or apple cider, optional, helps the egg whites set)
- Salt, to taste
Instructions
1️⃣ Prepare the water
- Fill a saucepan or deep skillet with 2–3 cups of water.
- Heat over medium until simmering gently—small bubbles, not a rolling boil.
- Add 1 tsp vinegar and a pinch of salt.
2️⃣ Crack the egg
- Crack the egg into a small bowl or ramekin (this helps you slide it gently into the water).
3️⃣ Poach the egg
- Use a spoon to stir the water in a gentle circular motion to create a small whirlpool.
- Carefully slide the egg into the center of the whirlpool.
- Let the egg cook 3–4 minutes for a runny yolk, 5 minutes for slightly firmer.
4️⃣ Remove and drain
- Use a slotted spoon to lift the egg out of the water.
- Place on a paper towel briefly to drain excess water.
5️⃣ Serve
- Sprinkle with salt, pepper, or fresh herbs.
- Serve on toast, salad, or as part of eggs Benedict.
Pro Tips
- Fresh eggs: the fresher the egg, the better it holds its shape.
- Vinegar: optional, but it helps the whites coagulate neatly.
- Gentle water: avoid boiling water, which can break apart the egg.
- Poach multiple eggs: cook one at a time for best results, or use a larger pan and keep them separate.
🔥 Variations
- 🥑 Avocado Toast: poached egg on avocado toast with chili flakes
- 🍳 Eggs Benedict: top with ham or smoked salmon and hollandaise sauce
- 🥗 Salad Topper: poached egg over a grain or green salad
- 🌶️ Spicy Poached Egg: drizzle with hot sauce or chili oil before serving
I can also give a “restaurant-style perfectly round poached egg” technique using cling film or silicone poaching cups for ultra-neat eggs every time 😏.
Do you want me to do that?
