Making Poached Eggs!

When you cut into a perfectly poached egg, the yolk flows out, making it a popular topping for dishes like avocado toast, eggs Benedict, or salads. The cooking method preserves the egg's natural taste, and the absence of added fats makes it a lighter option compared to fried eggs. Overall, it's a versatile and elegant preparation!

Easy Recipe to Follow and Only Takes 5-10 Mins!

What You Will Need

Ingredients

• Fresh Eggs
• 1-2 Tbps Vinegar

Supplies

• Bowl
• Small Saucepan

Time To Get Cooking!

1. Fill a saucepan with about 3 inches of water and add a splash of vinegar if desired. Bring the water to a gentle simmer (not a rolling boil).


2. Crack an egg into a small bowl or ramekin. This makes it easier to slide the egg into the water.


3. Use a spoon to stir the water to create a gentle whirlpool. This can help the egg white wrap around the yolk.


4. Gently slide the egg from the bowl into the center of the whirlpool (or directly into the simmering water if you skip that step).


5. Let the egg cook for about 3-4 minutes for a runny yolk. If you prefer a firmer yolk, cook for an additional minute.


6. Use a slotted spoon to carefully lift the poached egg out of the water. Let it drain briefly.

Final Touches

Season with salt and pepper, and serve on toast, in salads, or however you like!