Poached Eggs
Poached eggs are delicately cooked eggs with tender whites and soft, runny yolks. They’re a versatile and elegant addition to breakfast, brunch, or light meals, perfect for topping toast, salads, or grain bowls.
- Prep Time: 2 minutes
- Cook Time: 3–4 minutes
- Total Time: 5–7 minutes
- Yield: 1 poached egg (scale as needed)
- Category: Breakfast
- Method: Poached
- Cuisine: Universal
- Diet: Low Fat
Ingredients
- 1 fresh egg
- Water (enough to fill a saucepan with 3 inches)
- 1 tsp white vinegar (optional)
- Salt, for seasoning (optional)
Instructions
- Fill a medium saucepan with 3 inches of water and bring to a gentle simmer (not boiling).
- Add vinegar to the water, if using, to help the egg whites set quickly.
- Crack the egg into a small bowl or ramekin.
- Stir the water in one direction to create a vortex.
- Gently slide the egg into the center of the swirling water.
- Cook for 3–4 minutes, until the whites are set and yolk remains soft.
- Use a slotted spoon to remove the egg and drain on a paper towel.
- Serve immediately with salt, pepper, and your favorite base like toast or greens.
Notes
- Use very fresh eggs for best shape and consistency.
- Avoid boiling water—it should just be gently simmering.
- Swirling water helps create a neater poached egg but isn’t required.
- Don’t overcrowd the pan when poaching multiple eggs.
- For make-ahead, store poached eggs in cold water and reheat in hot water before serving.
Nutrition
- Serving Size: 1 poached egg
- Calories: 70
- Sugar: 0g
- Sodium: 70mg
- Fat: 5g
- Saturated Fat: 1.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 185mg
Find it online: https://thefamilycooking.com/poached-eggs/
