Breakfast & Brunchnatashaskitchen5.0
Poached Eggs - Perfect Every Time!
How to make the best Poached Eggs that are firm on the outside with golden liquid centers. You'll have perfect poached eggs every time without any fancy equipment or tools.
👥 4 Servings⏱️ Prep & Cook: 8 min⏳ Prep: 4 min🔥 Cook: 4 min👤 Natasha Kravchuk📖 natashaskitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●pan
📝 Preparation Steps
1
Fill a medium saucepan 2/3 full with water (about 3-inches deep). Bring water to a light boil then reduce the heat so water is barely at a simmer and add 1 Tbsp vinegar. You should see some movement or tiny bubbles being sent up from the bottom but the surface of the water should not be bubbling or disturbed at all.
2
Crack eggs into individual ramekins with one egg per ramekin. Add the eggs to the pan one at a time, dipping the edge of your ramekin into the water and gently sliding the egg out. Add additional eggs in a clockwise pattern around the pan so you know which ones to take out first. Poach up to 4 eggs at a time.
large eggs (can use 1 to 4 cold eggs)4
3
As soon as all the eggs are in, immediately remove from heat, cover with a tight-fitting lid, and let sit for exactly ⏱️ 4 minutes then immediately remove the eggs one at a time using a slotted spoon*. Briefly let the extra water drain off from the spoon over a paper towel-lined plate then transfer to a serving plate.
large eggs (can use 1 to 4 cold eggs)4
4
Use the eggs in any recipe that calls for poached eggs or enjoy them plain with a sprinkle of salt, paprika, or cracked black pepper.
large eggs (can use 1 to 4 cold eggs)4
Nutrition Facts
calories
64 kcal
fat Content
4 g
serving Size
1 serving
sugar Content
1 g
sodium Content
63 mg
protein Content
6 g
cholesterol Content
164 mg
carbohydrate Content
1 g
saturated Fat Content
1 g
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