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Poached Eggs

A quick and simple recipe for delicious poached eggs, perfect for breakfast or brunch.
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Prep Time 5 minutes
Cook Time 4 minutes
Total Time 9 minutes
Servings: 2 eggs
Course: Breakfast, Brunch
Cuisine: American
Calories: 70
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces Eggs
  • 4 cups Water For boiling
  • 1 tablespoon Vinegar (optional) Helps the egg whites hold together
  • to taste Salt For seasoning before serving

Method
 

Cooking
  1. Fill a pot with water and bring it to a gentle simmer. Add a splash of vinegar if desired.
  2. Crack an egg into a small bowl.
  3. Create a gentle whirlpool in the simmering water and carefully slide the egg into the center.
  4. Cook for about 3-4 minutes until the whites are set and the yolk remains runny.
  5. Use a slotted spoon to remove the egg and drain on paper towels.
  6. Season with salt and serve immediately.

Notes

Poached eggs can be served on toast, in salads, or as a topping for other dishes. Store leftover poached eggs in a container with water in the refrigerator for 1-2 days. Reheat in warm water before serving.