Poached egg
A poached egg is an egg cooked without the shell in gently simmering water, producing a soft white and a runny yolk. It’s a healthy cooking method because it doesn’t require oil or butter.
Ingredients
- 1–2 fresh eggs
- Water
- 1 teaspoon vinegar (optional)
- Pinch of salt
Instructions
- Heat the water
Fill a saucepan with about 2–3 inches of water and bring it to a gentle simmer (not a strong boil). - Add vinegar (optional)
Stir in vinegar to help the egg white stay together. - Crack the egg
Crack the egg into a small bowl or cup. - Create a swirl (optional)
Stir the water gently to create a small whirlpool. - Add the egg
Carefully slide the egg into the simmering water. - Cook
- Soft yolk: 3 minutes
- Medium yolk: 4 minutes
- Remove
Lift the egg out with a slotted spoon and drain on a paper towel.
Ways to Serve
- On toast
- On avocado toast
- On salads
- In ramen or soup
- On **Eggs Benedict
🍳 Tip: Fresh eggs work best because the whites hold together better in the water.
If you want, I can also show you 3 super easy ways to poach eggs (microwave method, cling-wrap method, and perfect café-style method).
