5 from 15 votes
Poached Eggs
Poached Eggs prepared by simmering gently in vinegar water and cooking in a vortex method yield tender whites wrapped around runny or firmer yolks depending on timing. Straining excess egg white before cooking avoids wispy strands. This classic technique produces eggs suitable for various breakfast dishes with a clean texture and delicate flavor.
Prep Time
2 mins
Cook Time
3 mins
Total Time
5 mins
Servings:
4
eggs
Calories:
64 kcal
Course:
Breakfast, Brunch
Cuisine:
American
Ingredients
- 4 egg
- 1-2 Tablespoon vinegar
Instructions
- Bring a large pot of water to a boil.
- While waiting for the water to boil, crack an egg in a sieve over a bowl and let it strain until all the thin liquid from the egg whites has been removed. Transfer the egg to a ramekin.
- Stir the vinegar into the water and create a vortex to help the egg white wrap around the yolk. Lower the heat to simmer and add the egg into the center of the vortex and cook it for about 3 -4 minutes or until the egg white is set.soft poached egg: 3 minutesmedium poached egg: 3.5 minuteswell done poached egg: 4 minutes
- Remove the egg with a slotted spoon and dab it on a paper towel to remove any excess water. Serve warm immediately.
Cup of Yum
Notes
- Use fresh eggs; test by placing in water—fresh ones sink and are suitable for poaching.
- Strain excess thin egg whites before cooking to avoid wispy strands.
- Use simmering water, not boiling, for best shape and texture of poached eggs.
- Adding vinegar to the water helps egg whites set quickly, keeping yolks runny.
- Carefully add eggs one at a time close to the water surface to prevent yolk breakage.
- Cooking times: about 3 minutes for runny yolks, 3.5 minutes medium, and 4 minutes for well done.
- Remove excess water after cooking by gently dabbing eggs with a paper towel before serving.
Nutrition Information
Calories
64kcal
(3%)
Carbohydrates
1g
(0%)
Protein
6g
(12%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Cholesterol
164mg
(55%)
Sodium
63mg
(3%)
Potassium
61mg
(1%)
Sugar
1g
(2%)
Vitamin A
238IU
(5%)
Calcium
25mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4 eggs
Amount Per Serving
Calories 64
% Daily Value*
| Calories | 64kcal | 3% |
| Carbohydrates | 1g | 0% |
| Protein | 6g | 12% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 164mg | 55% |
| Sodium | 63mg | 3% |
| Potassium | 61mg | 1% |
| Sugar | 1g | 2% |
| Vitamin A | 238IU | 5% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.