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How to poach an egg — a poached egg with a runny golden yolk on buttered toast
Jonas Mitchell

How to Poach an Egg

A soft, delicately cooked egg with a fully set white and a runny golden yolk — no oil or butter needed.
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Prep Time 5 minutes
Cook Time 4 minutes
Total Time 9 minutes
Servings: 1
Course: Breakfast
Cuisine: American
Calories: 72
Ingredients Equipment Method Notes

Ingredients
  

  • 1-4 large eggs as fresh as possible
  • 1 tablespoon white vinegar or apple cider vinegar, optional
  • Water, enough to fill a saucepan 2-3 inches deep
  • Salt and black pepper, for serving

Equipment

  • 1 Medium saucepan
  • 1 set Small bowls or ramekins
  • 1 Slotted spoon
  • 1 Fine mesh strainer, optional

Method
 

  1. Crack the egg into a small bowl.
  2. Bring a saucepan of water 2-3 inches deep to a gentle simmer. Add the vinegar, if using.
  3. Stir the water to create a whirlpool.
  4. Gently slide the egg into the center of the whirlpool.
  5. Poach for 3 to 4 minutes, until the white is set and the yolk still jiggles slightly.
  6. Lift out with a slotted spoon, drain briefly, and season with salt and pepper.

Notes

  • Skipping vinegar? Strain the egg through a fine mesh sieve first to remove the wispy white and reduce stringiness in the water.
  • Fresher eggs hold their shape better and produce less stringing than older eggs.
Nutrition (per serving)  Calories 72 | Protein 6g | Carbohydrates 0.4g | Fat 5g | Cholesterol 186mg | Sodium 70mg