Breakfast & Brunchculinaryhill5.0
How to Poach Eggs
Poached eggs are a classic breakfast favorite with tender whites and rich, runny yolks. With a few simple techniques, you can make perfectly poached eggs at home every time.
👥 2 Servings⏱️ Prep & Cook: 10 min⏳ Prep: 5 min🔥 Cook: 5 min👤 Meggan Hill📖 culinaryhill
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●strainer
- ●pot
- ●dutch oven
- ●oven
📝 Preparation Steps
1
Into a mesh strainer, crack each egg one at a time to strain some of the excess egg white, about 20 to ⏱️ 30 seconds. Pour each egg into individual small bowls.
2
Fill a Dutch oven or large pot halfway with water, about 6 cups, and bring to a boil. Add the vinegar. Reduce heat to a gentle simmer so the water is steaming and small bubbles barely break the surface.
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3
Gently drop one egg into the water at a time, leaving space between them. Cover pot, remove from heat, and let stand until whites closest to the yolk are just set and opaque, about ⏱️ 3 minutes (or ⏱️ 4 minutes for medium-cooked yolks or ⏱️ 6 minutes for hard-cooked yolks).
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4
If the whites are not set after ⏱️ 3 minutes, continue checking every ⏱️ 30 seconds. Using a slotted spoon, carefully lift each egg out and drain over the water. Pat dry with paper towels if desired, and season to taste with salt and pepper.
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Nutrition Facts
calories
127 kcal
fat Content
8 g
serving Size
2 eggs
sugar Content
1 g
sodium Content
125 mg
protein Content
11 g
trans Fat Content
1 g
cholesterol Content
327 mg
carbohydrate Content
1 g
saturated Fat Content
3 g
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