Poached Eggs

Perfectly poached eggs with a runny yolk, ideal for breakfast or brunch.

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Prep Time 5

Cook Time 10

Total Time 15

Servings: 4 servings

Course: Breakfast, Brunch

Cuisine: American, French

Calories: 70

Ingredients Method Nutrition Notes

Ingredients

Eggs

4 large Eggs Fresh eggs work best.

Water

4 cups Water For poaching.

Vinegar

1 tablespoon White vinegar Helps the eggs hold their shape.

Salt

to taste Salt For seasoning.

Method

Prepare the Water

Fill a saucepan with water and add vinegar. Bring to a gentle simmer over medium heat.

Crack the Eggs

Crack each egg into a small bowl or ramekin.

Poach the Eggs

Create a gentle whirlpool in the simmering water and carefully slide each egg into the center. Cook for 3-4 minutes for a runny yolk.

Remove and Serve

Use a slotted spoon to remove the eggs from the water. Drain on a paper towel and season with salt before serving.

Nutrition

Serving: 1servingCalories: 70kcalCarbohydrates: 1gProtein: 6gFat: 5gSaturated Fat: 1.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 186mgSodium: 70mgPotassium: 63mgVitamin A: 270IUCalcium: 50mgIron: 0.9mg

Notes

For best results, use the freshest eggs possible. You can serve poached eggs on toast, salads, or with hollandaise sauce.

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