How to Poach Eggs Recipe
Learn how to poach eggs perfectly at home with this simple method. Achieve restaurant-quality runny poached eggs ideal for brunch dishes like eggs benedict using minimal ingredients and basic equipment.
- Prep Time: 5 minutes
- Cook Time: 3 minutes
- Total Time: 8 minutes
- Yield: 1 poached egg
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Ingredients
Ingredients
- 1 large egg
- Splash of white or apple cider vinegar
Instructions
- Prepare the water: Bring a pot filled with about 2 inches of water to a simmer over medium heat.
- Prepare the egg: Crack a large egg into a ramekin and add a splash of white or apple cider vinegar to the egg.
- Create the whirlpool: Once the water begins to simmer, gently stir the water with a wooden spoon, creating a whirlpool in the center of the pot.
- Cook the egg: Carefully lower the egg from the ramekin into the center of the whirlpool; the swirling water helps the egg white encase the yolk neatly. Let it simmer for 3-4 minutes until the white is set but the yolk remains runny.
- Remove and drain: Use a slotted spoon to lift the egg out of the water. Place it on paper towels to absorb excess water and serve immediately.
- Optional storage: If not serving right away, place the poached eggs in an ice bath to stop cooking. Refrigerate for up to overnight. Reheat gently in simmering water for 1-2 minutes before serving.
Notes
- A splash of vinegar helps the egg white coagulate more quickly, preventing spreading.
- Fresh eggs work best for poaching due to their firmer whites.
- Do not overcrowd the pot; poach eggs one at a time for best results.
- Use a slotted spoon to carefully remove the eggs to preserve their shape.
- Reheating in simmering water keeps the eggs tender without overcooking.
Find it online: https://miracooking.com/how-to-poach-eggs-recipe/
