Poached Eggs

This is such a great way to cook some eggs without using any added fat. Breaking the yolk over toast is also sublime. If you have a brunch menu that's a little heavy on the baked goods and cocktails, for example, these poached eggs can supply some relief. The vinegar makes the egg firm up more easily. It also adds flavor.
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  • Level: Easy
  • Total: 10 min
  • Active: 10 min
  • Yield: 2 servings
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Ingredients

1 tablespoon red wine vinegar

Kosher salt 

4 large eggs 

Freshly ground black pepper 

Directions

  1. Simmer the liquid: Bring a large, shallow pot with about 5 inches of water to a simmer. Add the vinegar and a pinch of salt. This will help the eggs to take shape more easily as you poach them.
  2. Poach the eggs: Crack each egg into a separate small bowl. Gently submerge and tilt each bowl into the water and "drop" the eggs, one by one, (and at some distance from one another) into the water. Lower the heat so the water barely simmers. Allow the eggs to cook, 3 to 4 minutes. The whites will get firm and turn completely white.  
  3. Serve: Use a slotted spoon to gently remove the eggs, one by one, and place them gently on a kitchen towel to drain excess liquid. Season with salt and pepper. Serve immediately.  
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