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Ingredients
Scale
- 1 large egg
- 1 to 2 tablespoons vinegar (optional)
Instructions
- Begin by cracking the egg. Boil a large pot of water, then lower the heat. While the water heats, place the egg in a fine mesh sieve over a bowl and swirl it to drain the excess liquidy egg whites.
- Next, transfer the egg into a ramekin or small bowl.
- To create a vortex, stir the vinegar into the simmering water. Gently add the egg to the center of the vortex and let it cook for 3 minutes.
- Using a slotted spoon, carefully remove the egg and place it on a paper towel to absorb any extra water. Serve right away.
Notes
TECHNIQUE TIP: Creating a vortex in the water helps keep the egg white intact. Use light-colored vinegar to assist in achieving a clean, spherical shape.
STORAGE: Poached eggs can be stored in the refrigerator for up to 2 days. To reheat, submerge them briefly in hot water to maintain their texture.
SUBSTITUTION: Vinegar is optional but aids in maintaining the egg’s shape. Use white vinegar or apple cider vinegar for best results without altering the flavor.
- Prep Time: 5 minutes
- Cook Time: 3 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Calories: 65 kcal
- Sodium: 62 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Protein: 5 g
- Cholesterol: 163 mg
