We love eggs here at Budget Bites (hence our logo!), but of all the ways to cook eggs, poached eggs are the ones I struggle with the most. And let me tell you, I tried all the tips and tricks before finding this simple, easy-to-follow method for the best poached eggs every time. Now, my eggs always come out perfectly with soft, runny yolks and firm whites within minutes. It's a no-fuss, no-fuss technique that anyone can master—I promise!
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Eggs are one of the easiest, cheapest and most nutrient-dense foods you can add to your plate. I don't care quarrel, to fryOr boil them soft Or difficult; Eggs are my favorite way to add protein Any Meals for pennies. And now that I've added hunting them to that list, I can make our family a restaurant-worthy breakfast or brunch without leaving the house!
Here's what you'll need to make delicious poached eggs with luscious, runny yolks and firm whites every time:
- Eggs: The method I share below is perfect for cooking one egg at a time. I recommend using as fresh an egg as possible because the fresher it is, the thicker the whites will be. This means it will hold its shape better in water (reducing the chance of those hard white wisps in the pot!) and look nicer when plated.
- White Vinegar: I've tested every possible egg poaching tip and found that adding white vinegar to the pot really helps the whites set. And don't worry, your egg won't taste like vinegar. The amount used is minimal, and just enough to help keep it in shape.
How long to cook poached eggs
Timing is something that can vary based on personal preference and how thick or runny your yolks are. I find that 3:30 seconds to 4 minutes is about the right amount of time to crack a large egg. These whites cooked perfectly even when the yolks were runny! Make sure to set a timer somewhere so you can keep your eggs from overcooking.
When I say that it took a lot of testing to get the perfect poached egg recipe, I mean it no Joke! Here are some of my top tips:
- Some people recommend cracking the eggs through a fine-mesh sieve to remove the excess, loose whites before cracking them. After testing, I found this step unnecessary and actually removed most of the egg whites. Using all the whites helps cover the entire yolk during cooking.
- I find that using a little vinegar and swirling in boiling (boiling) water helps the egg whites hold together. This combination is mine secret As far as the best poached eggs, so I recommend doing both.
- I also test poaching eggs in a medium pot versus a deep skillet or sauté pan. The saute pan produced a flat poached egg and was not as round as the pot. I recommend using a deep pot for best results.
giving instructions
Poaching is the healthiest way to prepare eggs, and it's super quick and easy to make. I like to serve them above myself avocado toast in the morning or on the side Air fried bacon And Breakfast potatoes. But when I'm feeling a bit fancy or I'm hosting a brunch at my house, Eggs Benedict It's the only way to go!
Next make the poached eggs
Poached eggs are always better served fresh, but you can do Make them ahead of time. Cook the eggs as directed below and then immediately place them in an ice water bath to stop the cooking process. Once cooled, submerge them in an airtight container filled with more cold water and refrigerate for up to two days. When ready to use, reheat the eggs by placing them in a bowl of hot water for about 30 seconds.
Poached Egg Recipe
Follow this easy recipe and learn how to make poached eggs with soft, runny yolks and firm whites every time! Perfect for breakfast or brunch.
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- 1 big egg ($0.25)
- 1 tbsp White vinegar ($0.13)
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Pour about 4 inches of water into a medium pot and bring to a slow boil.
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While the water is boiling, crack an egg into a small ramekin or bowl.
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Once the water boils, reduce the heat to medium-low and let the water continue to boil. Add white vinegar to the bowl.
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Stir the water with a spoon in a circular motion to create a vortex. Quickly add eggs to the center of the swirl and let cook for 3:30-4 minutes. Set a timer to avoid overcooking the eggs.
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Gently remove the eggs with a slotted spoon and press the spoon onto a paper towel to remove excess water. Enjoy with a sprinkle of salt and freshly ground black pepper.
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How to make poached eggs – step by step photos
Pour about 4 inches of water into a medium pot and bring to a slow boil. While the water is boiling, crack a large egg into a small ramekin or bowl.
Once the water boils, reduce the heat to medium-low and let the water continue to boil. Add 1 teaspoon of white vinegar to the bowl.
Stir the water with a spoon in a circular motion to create a vortex. Quickly add eggs to the center of the swirl and let cook for 3:30-4 minutes. Set a timer to prevent the eggs from overcooking.
Gently remove the eggs with a slotted spoon and press the spoon onto a paper towel to remove excess water. Enjoy with a sprinkle of salt and freshly ground black pepper.
