Classic Poached Egg

A poached egg is an egg that has been cooked by gently simmering it in water without its shell. The egg white delicately sets around the yolk, which remains soft and runny in the center. This method creates a smooth, tender texture with no added fat, making it a healthy and elegant option for breakfast or brunch.

Ingredients

• 2 large fresh eggs
• 4 cups water
• 1 tablespoon white vinegar
• Salt, to taste
• Freshly ground black pepper, to taste

Directions

1. Fill a medium saucepan with 4 cups of water and bring to a gentle simmer over medium heat.
2. Add 1 tablespoon of white vinegar to the simmering water to help the egg whites coagulate faster.
3. Crack one egg into a small bowl or ramekin carefully, avoiding breaking the yolk.
4. Create a gentle whirlpool in the water by stirring with a spoon in a circular motion.
5. Gently slide the egg from the bowl into the center of the whirlpool.
6. Let the egg poach for about 3–4 minutes until the whites are set, but the yolk is still runny.
7. Use a slotted spoon to carefully lift the poached egg from the water and drain on a paper towel.
8. Season with salt and freshly ground black pepper before serving.
9. Repeat the process with the second egg.