Easy Poached Eggs (Print Version)
# Ingredients:
01 -
8 fresh eggs
02 -
1 teaspoon white vinegar
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Water for poaching
# Instructions:
01 -
Pour water into a medium-sized pot until it reaches about 4 to 5 inches deep. Stir in the vinegar, then set the pot on your stove over medium-high heat to warm up.
02 -
While the water heats up, carefully crack one egg into a small bowl and keep it nearby. This makes it easier to slide the egg into the water smoothly.
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Watch for tiny bubbles starting to form at the bottom of the pot and floating upward—this means the water is almost boiling. Use a spoon to gently stir the water in a circular motion right in the middle, creating a soft whirlpool effect.
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Tilt the bowl holding your egg and dip it partially into the hot water at an angle for 5 to 10 seconds. This warms the egg slightly. Then, gently tip the bowl and let the egg slide into the center of the swirling water. Keep the heat steady so the water never reaches a rolling boil.
05 -
Let the egg sit in the water for 4 minutes without touching or moving it. The whites will naturally wrap themselves around the yolk as it cooks. When time's up, carefully lift the egg out using a slotted spoon or mesh strainer.
06 -
Continue the same process with the rest of your eggs, cooking just 2 at a time to give them enough space in the pot. Repeat until all 8 eggs are beautifully poached.
# Notes:
01 -
Fresh eggs work best for poaching since they hold their shape better and create fewer wispy whites in the water.
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Keep the water at a gentle simmer with small bubbles—if it boils too vigorously, it can tear apart the delicate egg whites.
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Don't overcrowd your pot. Stick to poaching 2 eggs at once so they have room to cook properly without sticking together.