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Delicious poached eggs served on toast with herbs

Poached Eggs

A step-by-step guide to creating perfectly poached eggs with a creamy texture and rich, runny yolk, ideal for breakfast or brunch.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 70
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 pieces eggs (fridge cold) Use the freshest eggs for best results.
  • 2 tbsp white vinegar or cider vinegar Use for the whirlpool method.

Method
 

Preparation
  1. Crack an egg into a small strainer set over a bowl to drain off watery egg whites. Let it sit for 30 seconds, then transfer it to a teacup.
Boil the Water
  1. Fill a pot with about 3 inches of water and bring it to a boil. Reduce heat to maintain a gentle simmer with tiny bubbles rising.
Poaching the Eggs
  1. Gently submerge each teacup into the simmering water, allowing the egg to roll out into the pot.
  2. Add eggs within 15 seconds, and after 20 seconds, use a slotted spoon to turn them, starting with the first egg.
Check for Doneness
  1. After an additional 30 seconds, check the eggs. The whites should be soft yet set, while yolks remain runny.
Drain and Serve
  1. Transfer the poached eggs to a paper towel for 15 seconds to dry. Serve immediately.
Whirlpool Method (Optional)
  1. Add vinegar to boiling water and stir to create a whirlpool before slipping in the egg. Check for doneness after 1.5 to 2 minutes.

Notes

For best results, use the freshest eggs and practice the poaching technique with a couple of eggs before handling multiple ones.