Poached Eggs

Total Time Prep Time: 5 mins. Cook Time: 10 mins.
Yield 4 poached eggs
Test Kitchen Approved
With a few tips, you can master how to poach eggs with gorgeous runny yolks. The photo-worthy poached eggs of your dreams are well within your reach!

Ingredients

  • 2 teaspoons white vinegar
  • 1 teaspoon salt
  • 4 large eggs

Directions

  1. Fill a large saucepan with at least 3 inches of water. Bring to a boil, then reduce to a low simmer (water temperature should be 160-180°). Stir in vinegar and salt.
  2. Carefully crack eggs into individual small bowls, teacups or ramekins. Gently stir the simmering water in a clockwise motion. Hold egg dish over the water; gently slip the egg into the water. Cook, uncovered, 3-5 minutes or until egg whites are completely set and opaque and the yolk begins to thicken but are not hard.
  3. Use a slotted spoon to lift the poached egg out of the water. Place the spoon with the poached egg on top of a paper towel-lined plate to drain. Transfer to a plate to serve. Repeat process with remaining eggs.

Nutrition Facts

1 poached egg: 72 calories, 5g fat (2g saturated fat), 186mg cholesterol, 661mg sodium, 0 carbohydrate (0 sugars, 0 fiber), 6g protein.

Here is your go-to way to make perfect poached eggs every time. With firm whites and runny yolks, they're ready to complete a classic eggs Benedict, or to top a grain bowls, a hearty green salad or a veggie hash. —James Schend, Pleasant Prairie, Wisconsin
Recipe Creator

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