Ingredients
Scale
- 2 Fresh Large Eggs
- Pot with simmering water
- Vinegar (optional)
Instructions
- Fill a wide, shallow pan with enough water to submerge the eggs completely. Place the pan over medium heat and bring the water to a gentle simmer. Avoid boiling the water vigorously.
- (Optional) If desired, add about a tablespoon of vinegar to the water. The vinegar helps the egg whites coagulate and hold their shape better. It’s a matter of personal preference, so you can skip this step if you prefer.
- While the water is heating, crack each egg into a small bowl or ramekin. This makes it easier to slide the eggs into the water without breaking the yolks.
- Once the water is simmering, use a spoon or whisk to create a gentle whirlpool in the center of the pan. This helps the egg whites wrap around the yolk, giving a neater shape. Again, this step is optional and can be skipped if you prefer a more rustic-looking poached egg.
- Hold the bowl with the cracked egg close to the surface of the water and gently slide the egg into the center of the whirlpool or, if not using a whirlpool, into the simmering water. Repeat this step for each egg, allowing some space between them.
- Cook the eggs to your desired level of doneness. For a soft-poached egg with a runny yolk, cook for about 2-3 minutes. If you prefer a firmer yolk, cook for an additional 1-2 minutes.
- While the eggs are cooking, you can use a slotted spoon to carefully push the egg whites towards the yolk to help maintain a round shape, if desired. Be gentle to avoid breaking the delicate egg.
- Once cooked, use the slotted spoon to carefully lift the poached eggs out of the water. Gently shake off any excess water and blot on a paper towel.
- Season the poached eggs with salt and pepper, or any other desired seasonings.
- Enjoy!
- Prep Time: 5 minutes
- Cook Time: 3 minutes
- Category: Breakfast
Nutrition
- Serving Size: 1 Egg
- Calories: 65
- Sodium: 62 mg
- Fat: 4 gr
- Protein: 5 gr
- Cholesterol: 163 mg
