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Perfect Poached Eggs

Perfect Poached Eggs

Perfect Poached Eggs

By recipes genie | Published on December 31, 2024

Tools & Equipment

1
Medium Saucepan
2
Small Ramekins or Bowls
3
Slotted Spoon
4
Paper Towels
5
Knife (optional)

Ingredients

Main

  • 1
    2 count Large Eggs

Liquid

  • 1
    4 cup Cups Water
  • 2
    2 tablespoon Tablespoons White Vinegar

Seasoning

  • 1
    0.25 teaspoon Pinch Salt
  • 2
    0.25 teaspoon Pinch Black Pepper

Directions

1

Prepare the Water

Fill a medium-sized saucepan with 4 cups of water. Add 2 tablespoons of white vinegar. The vinegar helps the egg whites coagulate faster and stay together better. Bring the water to a gentle simmer over medium heat. A simmer is when small bubbles start to form at the bottom of the pan and gently rise to the surface. It should not be a rolling boil.

2

Crack Eggs into Bowls

While the water is heating, crack each egg into a separate small ramekin or bowl. This makes it easier to gently slide them into the water without breaking the yolks. Be careful not to break the yolk when cracking the eggs.

3

Create a Whirlpool

Once the water is simmering, reduce the heat to low. Carefully create a gentle whirlpool in the water by stirring it in a circular motion. This helps the egg white wrap around the yolk when poaching.

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4

Poach the Eggs

Gently slide one egg from the ramekin into the center of the whirlpool. Repeat with the second egg, ensuring they are not touching each other. Poach the eggs for 3-4 minutes for a runny yolk, or 4-5 minutes for a more set yolk. The whites should be completely set and opaque. Avoid overcrowding the pan, do one or two at a time for best results.

5

Remove the Eggs

Use a slotted spoon to carefully remove the poached eggs from the water. Gently dab them on a paper towel-lined plate to absorb any excess water. Be very careful as the cooked egg whites and yolks are delicate and can break easily.

6

Season and Serve

Season the poached eggs with a pinch of salt and a pinch of black pepper. Serve immediately on top of toast, avocado, or as part of eggs benedict. For visual appeal, you can use a sharp knife to trim away any wispy edges of the egg white.

Recipe Tips

  • Use the freshest eggs possible for the best results. Fresher eggs have firmer whites which are less likely to spread in the water.
  • Do not bring the water to a rolling boil, this can cause the eggs to break apart. A gentle simmer is all that is needed.
  • If you don't have ramekins, you can use small bowls or even a ladle to gently lower the eggs into the water.
  • If you are making a large batch of poached eggs, prepare an ice bath to quickly stop the cooking process and hold them at a safe temperature for serving later.

Nutrition Facts (per serving)

Calories

72 kcal

Carbs

0.6g

Protein

6.3g

Fat

5g

Fiber

0g

Sugar

0.3g

Sat. Fat

1.6g

Sodium

70mg

Cholesterol

213mg

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