Recipe courtesy of Chris Fischer and Amy Schumer

Poached Eggs

Poached eggs are slightly healthier because there is no fat added in the form of oil or butter.
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  • Level: Easy
  • Total: 20 min
  • Active: 5 min
  • Yield: 6 servings
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Ingredients

2 tablespoons vinegar, such as white wine, red wine or white vinegar

Kosher salt

6 large eggs

Directions

  1. Bring a small pot of water to a boil, then add the vinegar and a pinch of salt and turn the heat off. Crack the eggs into the pot, then cover with a tight-fitting lid and let sit off the heat. For a soft, runny yolk, remove the eggs with a slotted spoon after 6 minutes. For very firm poached eggs, allow for 10 minutes.

Cook’s Note

Eggs keep up to a week in the fridge once cooked.