Poached Eggs

The secret to perfectly poached eggs is a bit of vinegar in the simmering water.
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  • Level: Easy
  • Total: 15 min
  • Active: 15 min
  • Yield: 4
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1/2 cup distilled white vinegar

Kosher salt

8 large eggs

Buttered toast or English muffins and tomato slices, for serving


  1. Bring the vinegar, 1/2 teaspoon salt and 4 cups of water to a gentle simmer in a medium shallow pot or large skillet.
  2. Crack an egg into a small cup and carefully slide it into the hot vinegar water. Quickly repeat with all of the eggs. Cook the eggs, turning them occasionally with a slotted spoon, until the whites are firm but the yolks are still soft, 3 to 5 minutes. Remove the eggs with a slotted spoon and briefly transfer to a kitchen towel to remove any excess water. Serve hot over buttered toast or English muffins and tomato slices.