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–+ servings

Poached Eggs

Perfectly poached eggs with a runny yolk and tender whites, ideal for breakfast or brunch.
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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 are recommended for best results.
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 4 cups of water and add 1 tablespoon of vinegar. Bring to a gentle simmer over medium heat.
Poach the Eggs
  1. Crack each egg into a small bowl. Create a gentle whirlpool in the simmering water and carefully slide each egg into the center. Cook for 3-4 minutes until the whites are set but the yolks remain runny.
Remove and Serve
  1. Use a slotted spoon to remove the poached eggs from the water. Drain briefly 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

For best results, use the freshest eggs possible. Poached eggs can be served on toast, salads, or as part of Eggs Benedict.

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