Poached Eggs
Classic poached eggs made by gently cooking fresh eggs in simmering water with a touch of vinegar. Perfect for breakfast or brunch with runny yolks and firm whites.
2 servings
8 min
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Ingredients
- •1 teaspoon vinegar
- •4 whole very fresh large eggs
Cooking Instructions
- 1.
Combine 1 1/2 inches water (about 2 quarts) and vinegar in a wide 3-quart heavy saucepan (preferably about 9 inches wide) and bring to a simmer.
5 min
- 2.
Break 1 egg into a small bowl or cup and slide egg into water. Repeat with each remaining egg, spacing them evenly in saucepan, and poach at a bare simmer until whites are firm and yolks are still runny, 2 to 3 minutes. Transfer eggs as cooked to paper towels using a slotted spoon.
3 min
