POACHED EGGS
Learn how to make perfect poached eggs in just 15 minutes. Soft yolks, tender whites, and delicious on toast for breakfast or brunch.
TIME: 25 MINUTES
DIFFICULTY: MEDIUM
SERVINGS: 4
NUTRITIONAL FACTS
Calories
105
Fats
2 g
Saturates
4 g
Carbs
2 g
Sugars
0.5 g
Protein
0.3 g
Fibre
0.8 g
Salt
0.3 g
Nutrition values are estimated per serving and may vary depending on the ingredients used.
INGREDIENTS
- 1/4 cup white vinegar
- 4 large eggs
- 1 slice bread Toast for serving, optional
- Coarse salt and freshly ground pepper
EQUIPMENT
- Large skillet / saucepan
- Small heatproof bowl
- Slotted spoon or mesh sieve
- Knife
- Toaster
METHOD
- Fill a large straight-sided skillet with about 2 inches of water and bring it to a gentle boil.
- Add a splash of vinegar (about 1 tablespoon) and let the water return to a boil, then reduce the heat so it simmers gently.
- Crack one egg into a small heatproof bowl.
- Holding the edge of the bowl just above the water, gently slide the egg into the pan.
- Use a large slotted spoon to carefully fold the loose edges of the egg white toward the yolk to create a neater shape.
- Repeat with the remaining eggs, working in batches if needed to avoid crowding.
- Poach the eggs until the whites are just set but the yolks remain soft and slightly jiggly, about 1½ to 2 minutes.
- Lift each egg out gently with a slotted spoon or fine mesh sieve and rest briefly on a slice of bread or paper towel to drain any excess water.
- Trim any uneven edges with a knife for a clean presentation.
- Serve on toast, seasoned with salt and freshly ground pepper.
