Classic Poached Eggs
Master the timeless art of creating perfect **Classic Poached Eggs** with this simple yet elegant recipe that guarantees silky whites and lusciously tender yolks every time. Using just three basic ingredients—fresh eggs, white vinegar, and water—this fuss-free method delivers beautifully rounded eggs thanks to the whirlpool technique, which gently cradles the egg whites as they cook. With only 5 minutes of prep and 4 minutes of cooking, you'll have a versatile breakfast staple that's ready to adorn buttery toast, vibrant salads, or hearty bowls. Whether you prefer your yolks runny or slightly firm, this dish is a no-fail way to elevate your morning routine. Perfect for brunches or quick weekday meals, these poached eggs are the ultimate way to showcase your culinary finesse.
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Recipe Information
Ingredients
- 4 large Fresh eggs
- 2 tablespoons White vinegar
- 1 liter Water
Instructions
Start with fresh eggs for the best results, as fresher eggs hold their shape better when poached.
Fill a medium-sized saucepan with 1 liter of water and bring it to a simmer over medium heat. Avoid boiling the water; small bubbles should form at the bottom of the pan.
Add 2 tablespoons of white vinegar to the simmering water.
Crack one egg into a small bowl or ramekin. This will ensure the yolk does not break and makes it easier to control the egg when adding it to the water.
Create a gentle whirlpool in the simmering water using a spoon. This helps wrap the egg white around itself, resulting in a rounder poached egg.
Gently lower the egg from the bowl into the center of the whirlpool. Tilt the bowl just above the water surface to minimize the distance the egg has to fall.
Let the egg cook for 3 to 4 minutes, depending on your preference for the yolk's doneness. Three minutes for a runny yolk, four minutes for a firmer yolk.
Using a slotted spoon, carefully remove the poached egg from the water and drain it on a paper towel to remove excess water.
Repeat the process with the remaining eggs, cooking them one at a time.
Serve the poached eggs immediately over toast, salad, or your favorite breakfast dish. Season with salt and pepper to taste.
Nutrition Facts
Calories |
286 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.0 g | 26% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 740 mg | 247% | |
| Sodium | 322 mg | 14% | |
| Total Carbohydrate | 2.6 g | 1% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 2.4 g | ||
| Protein | 24.0 g | 48% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 201 mg | 15% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 280 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
