Poached Eggs
This recipe guides you through creating perfectly poached eggs, emphasizing the importance of fresh ingredients and precise technique. By maintaining a gentle simmer and using a touch of vinegar, you can achieve delicate, neatly shaped eggs with beautifully runny yolks, ideal for breakfast or light meals.
Equipment
- 1 Saucepan Medium-sized, for poaching.
- 1 Slotted Spoon For carefully removing eggs.
- 4 Small Bowls or Ramekins For cracking eggs individually before adding to water.
- 1 Measuring Spoon For vinegar.
Ingredients
Main
- 1 teaspoon vinegar
- 4 very fresh large eggs
Instructions
- Fill a medium saucepan with about 3-4 inches of water and bring it to a gentle simmer over medium-high heat.
- Add the teaspoon of vinegar to the simmering water.
- Carefully crack each of the four eggs into a separate small bowl or ramekin; this allows for easy transfer and checking egg integrity.
- Reduce the heat to low, ensuring the water is barely simmering with small, infrequent bubbles. Avoid a rolling boil.
- Using a spoon, gently swirl the water in the pot to create a vortex.
- Carefully slide one egg at a time into the center of the swirling water. The motion helps the white gather neatly around the yolk.
- Poach for 3-4 minutes for a runny yolk, or 4-5 minutes for a more set, jammy yolk. Do not overcrowd the pot; poach in batches if necessary.
- Using a slotted spoon, carefully remove each poached egg from the water.
- Gently drain any excess water by resting the slotted spoon on a paper towel for a few seconds.
- Serve immediately, perhaps on toast or with your favorite breakfast accompaniments.
Notes
Achieving perfect poached eggs relies heavily on egg freshness; very fresh eggs have tight whites that hold together well. The vinegar aids in coagulating the egg whites quickly, preventing feathering, but use it sparingly to avoid a vinegary taste—a splash is sufficient. Maintain a gentle simmer, not a rolling boil, as vigorous bubbling can break the eggs. A subtle swirl in the water before adding the egg helps the white wrap neatly around the yolk. For multiple eggs, ensure ample pot space or poach in batches to maintain water temperature and prevent overcrowding. Adjust cooking time for desired yolk consistency; 3 minutes for runny, 4-5 minutes for slightly jammy. Serve immediately.