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–+ servings

Poached Eggs

Perfectly poached eggs with a runny yolk and tender whites, ideal for breakfast or as a topping for various dishes.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American, French
Calories: 70
Ingredients Method Nutrition Notes

Ingredients
  

Eggs
  • 4 large Eggs Fresh eggs work best for poaching.
Water
  • 4 cups Water For poaching.
Vinegar
  • 1 tablespoon White vinegar Helps to coagulate the egg whites.
Salt
  • to taste Salt For seasoning.

Method
 

Prepare the Water
  1. Fill a saucepan with water and add vinegar. Bring to a gentle simmer over medium heat.
Crack the Eggs
  1. Crack each egg into a small bowl, being careful not to break the yolk.
Poach the Eggs
  1. Create a gentle whirlpool in the simmering water using a whisk. Carefully slide each egg into the center of the whirlpool.
  2. Cook for about 3-4 minutes for a runny yolk or longer for a firmer yolk.
Remove and Serve
  1. Use a slotted spoon to remove the eggs from the water. Drain on a paper towel and season with salt before serving.

Nutrition

Serving: 1servingCalories: 70kcalCarbohydrates: 1gProtein: 6gFat: 5gSaturated Fat: 1.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 186mgSodium: 70mgPotassium: 63mgVitamin A: 270IUCalcium: 50mgIron: 0.9mg

Notes

Serve poached eggs on toast, salads, or with hollandaise sauce for a classic Eggs Benedict.

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