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–+ servings
Perfect Poached Eggs – vegetarian recipe
Stav Kogan

Perfect Poached Eggs

Learn how to master the art of poaching eggs at home with this simple, foolproof guide. Forget wispy, messy whites and achieve a perfectly cooked poached egg with a delicate white and a river of golden, runny yolk every single time.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 2 serving
Calories: 75
Ingredients Method Nutrition

Ingredients
  

  • 1 teaspoon (5 ml / 0.2 fl oz) salt
  • 1 teaspoon (5 ml / 0.2 fl oz) white vinegar
  • 2 large , fresh eggs
  • Water for poaching (about 1 inch deep)
  • Pro-Tips for Poached Eggs
  • For a picture-perfect look, you can trim any ragged egg white edges with kitchen scissors after cooking.
  • To make a large batch, hold cooked eggs in a separate pot of warm water (between 145°F (63°C) and 150°F (66°C)) until you are ready to serve.
  • Always use the freshest eggs possible. They have firmer whites that hold their shape much better during poaching.
  • Poach eggs directly in flavorful liquids like tomato sauce, vegetable broth, or even cream for an all-in-one dish.

Method
 

  1. Prepare the poaching liquid.
  2. Bring about an inch of water to a boil in a small, deep skillet.
  3. Add the salt and vinegar, then lower the heat until the water is at a gentle simmer, with only a few small bubbles breaking the surface.
  4. Ready the eggs. One at a time, crack each egg into a separate small bowl or ramekin. This allows you to gently slide them into the water without breaking the yolk.
  5. Cook the eggs. Carefully slip the eggs into the simmering water, one by one.
  6. Cook for 3 to 5 minutes, or until the whites are completely set but the yolk is still soft and runny.
  7. Drain and serve.
  8. Using a slotted spoon, gently lift each egg out of the water. Allow it to drain for a moment before serving immediately over toast, greens, or your favorite base.

Nutrition

Calories: 75kcalCarbohydrates: 1gProtein: 6gFat: 5g

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