Serves 1
8 min
Perfect Poached Eggs
Recipe GLPR4233504dda3f15
A beautifully poached egg with a delicate, runny yolk and set whites. The vinegar bath before poaching helps the egg whites set quickly while keeping the yolk creamy. Simple, elegant, and ready in minutes—perfect for breakfast or brunch.
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Ingredients
1 large egg
¼ cup distilled white vinegar
Salt to taste
Black pepper to taste
Directions
Fill a small pot with water and bring to a gentle simmer over medium heat. The water should be just barely bubbling.
While the water heats, crack the egg into a small ramekin or cup. Pour the distilled white vinegar over the egg and let it sit undisturbed for 1 minute. This helps the egg white coagulate and gives the white a firmer structure.
Once the water is simmering, use a spoon to gently stir the water to create a whirlpool or gentle spiral in the center of the pot.
Carefully pour the egg and vinegar from the ramekin into the center of the whirlpool. The egg will begin cooking immediately. Let it poach for 2 minutes for a runny yolk with set whites. If you prefer a firmer yolk, cook for an additional 1–2 minutes.
Using a slotted spoon, gently lift the poached egg from the water. Let any excess water drip off, then carefully transfer to a plate. Pat gently with a paper towel if needed.
Season the poached egg with a pinch of salt and freshly cracked black pepper. Serve immediately while warm.
