Here’s a simple guide for making a Poached Egg 🥚—soft, silky, and perfect for breakfast or salads:
🥘 Ingredients (per egg):
- 1 fresh egg
- 2–3 cups water
- 1 tsp vinegar (optional, helps the egg hold its shape)
- Pinch of salt
👩🍳 Instructions:
1. Prepare the Water
- Fill a saucepan with 2–3 cups of water
- Bring to a gentle simmer (not a rolling boil)
- Add vinegar and a pinch of salt
2. Poach the Egg
- Crack the egg into a small bowl or cup
- Stir the water gently to create a small whirlpool (optional, helps the egg white wrap around the yolk)
- Slide the egg gently into the water
- Cook 3–4 minutes for a runny yolk, 5 minutes for a slightly firmer yolk
3. Remove & Drain
- Use a slotted spoon to lift the egg from the water
- Let it drain on a paper towel or briefly in warm water to remove excess vinegar
4. Serve
- Serve immediately on toast, salads, avocado toast, or with breakfast dishes like eggs Benedict
- Season with salt, pepper, or a drizzle of olive oil
💡 Tips:
- Fresh eggs poach best—older eggs tend to spread in the water
- Vinegar helps the white coagulate faster without affecting taste
- For multiple eggs, poach in batches or use a larger pot
If you want, I can also give you a microwave-friendly poached egg method that’s ready in under 2 minutes.
Do you want me to do that?
