Classic Poached Egg

A perfectly poached egg with a delicate, runny yolk and tender whites, ideal for breakfast or as a topping on toast or salads.

Easy 10 min 70 cal
Steps

1. Fill a saucepan with about 3 inches of water and bring it to a gentle simmer. 2. Add the white vinegar to the simmering water; this helps the egg whites coagulate. 3. Crack the egg into a small bowl or cup. 4. Stir the water to create a gentle whirlpool. 5. Carefully slide the egg into the center of the whirlpool. 6. Let the egg cook for 3-4 minutes until the whites are set but the yolk remains runny. 7. Use a slotted spoon to remove the egg and drain on a paper towel. 8. Season with salt and pepper to taste. 9. Serve immediately, ideally on toasted bread or alongside your favorite breakfast items.

Ingredients

1 fresh egg 1 tablespoon white vinegar Water Salt, to taste Pepper, to taste

You May Also Like
Baklava with Pistachios and Honey
Roasted Vegetable Couscous
Lemon Herb Grilled Chicken
Stuffed Grape Leaves with Rice, Herbs, and Pine Nuts
Turkish Lamb Şiş Kebabs
Garlic Lemon Sautéed Squid
Savory Garlic Herb Bread Pudding
Creamy Garlic Parmesan Chicken
Pan-Seared Mackerel with Lemon Garlic Sauce
Argentinian Paleo Grilled Chimichurri Steak
Creamy Avocado Chicken Salad
Mango Coconut Sphere
Island-Style Coconut Fish Stew
Garlic Spinach and Chickpea Sauté
Garlic Butter Beef Steak with Herb Roasted Vegetables