Poached Eggs – Full Recipe 🍳
Poached eggs are soft, delicate eggs cooked in gently simmering water without the shell. The whites become tender while the yolk stays runny, making them perfect for toast, salads, or breakfast bowls.
Ingredients 🛒
2–4 fresh eggs
1 liter water
1 tbsp white vinegar (optional, helps the egg whites set)
½ tsp salt (optional)
Equipment
Medium saucepan
Small bowl or ramekin
Slotted spoon
Paper towels
Instructions 👨🍳
1. Heat the Water
Fill a saucepan with about 5–7 cm (2–3 inches) of water.
Bring the water to a gentle simmer, not a rolling boil.
Add vinegar if using.
2. Prepare the Eggs
Crack each egg into a small bowl or ramekin.
This helps you slide the egg into the water smoothly.
3. Create a Gentle Whirlpool (Optional)
Use a spoon to stir the water in a circular motion to create a small whirlpool.
This helps the egg white wrap neatly around the yolk.
4. Poach the Egg
Carefully slide the egg into the simmering water.
Cook for 3–4 minutes for a soft, runny yolk.
Cook 4–5 minutes if you prefer a firmer yolk.
5. Remove the Egg
Use a slotted spoon to lift the egg out of the water.
Place it on a paper towel to remove excess water.
Serve 🍽️
Season with salt and pepper and serve with:
Toast or avocado toast
Salads
Rice bowls
Roasted vegetables
✅ Tips for Perfect Poached Eggs
Use very fresh eggs for the best shape.
Keep the water at a gentle simmer, not boiling.
You can poach multiple eggs by adding them slowly one at a time.
⭐ Quick Method (Restaurant Trick):
Strain the egg through a fine sieve for a few seconds before poaching to remove watery whites. This gives a perfectly round poached egg.
