Perfect Poached Eggs

How to Make Perfect Poached Eggs
Silky whites, soft runny yolks — simple technique, restaurant-quality results.
🛒 Ingredients (Serves 2–4)
4 large eggs (fresh eggs work best)
2 tablespoons white vinegar
Water (enough to fill saucepan 3–4 inches deep)
👩‍🍳 Instructions
1️⃣ Heat the Water
Fill a medium saucepan with 3–4 inches of water.
Bring to a gentle simmer (small bubbles on bottom — not a rolling boil).
Add vinegar and stir.
2️⃣ Crack the Eggs
Crack each egg into a small bowl or ramekin (this helps control the shape).
3️⃣ Create a Gentle Swirl (Optional but Helpful)
Use a spoon to stir water in a circular motion to create a gentle whirlpool.
4️⃣ Add the Egg
Carefully slide one egg into the center of the swirl.
Repeat with remaining eggs (don’t overcrowd — cook 1–2 at a time for best results).
5️⃣ Cook
Poach for:
3 minutes → runny yolk
4 minutes → slightly firmer
5 minutes → soft but set yolk
Keep water at a gentle simmer the whole time.
6️⃣ Remove & Drain
Use a slotted spoon to lift eggs out.
Place on paper towel briefly to drain excess water.
Trim wispy edges if desired.
🍞 Serve On
Toast or avocado toast
English muffins (Eggs Benedict style)
Salads
Grain bowls