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Poached Eggs

Simple and delicious. The vinegar helps the whites to firm up so your cute little poached egg stays together. Pouching them cold, right of the fridge helps to keep the egg whites together as well! If you're brave you can crack more than two at a time in the pot...for some reason this is intimidating to me. 
Course: Breakfast
Keyword: poached egg
Servings: 2 eggs

Ingredients

  • large splash apple cider vinegar
  • 2 eggs, cold out of the fidge

Instructions

  • Bring a small pot with water to a low boil. 
  • Once water comes to a low boil, turn down to medium heat and add the vinegar.  
  • Crack egg into small bowl. 
  • With the handle of a slotted wooden spoon swirl water rapidly*. 
  • Carefully dump egg into water. Repeat quickly with other egg, dumping into bowl and then into water**. 
  • Cook for about 4 minutes for runny inside and cooked egg white (times may vary, depending on egg temp and size). 

Notes

*Some say do swirl, some say don't. It has worked both ways for me. I swirled this time and they turned out good. I can't remember exactly how they turned out with no swirl, but I believe it was good enough for me to say..."why have I been swirling". 
**If you want to do the swirling method for both eggs, you will need to cook your eggs separate. I cooked my separate this time because I wanted to make sure they turned out pretty:), but I bet they would have turned out good without cooking sperate.