From the Cook
From the Cook
From the Cook
From the Cook
1/5
Instructions
1
Strain the egg in a mesh strainer to remove the liquid part of the egg white, then place in a ramekin or small bowl.
2
Bring a medium pot of water to a boil over medium heat, then stir in the vinegar.
3
Reduce the heat to low and stir the water in a circular motion to create a vortex. Gently pour the egg into the center of the vortex and stir gently once more.
4
Cook the egg for 3 minutes for soft poached, 4 minutes for medium poached or 5 minutes for hard poached. Remove the egg from the pan with a slotted spoon and place on a plate. Season with salt, pepper and garnish with parsley if desired. Enjoy!
My Calorie Intake
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Tips & Tricks (5)
- The Vinegar Vortex Method 🌀Create a gentle whirlpool in your simmering water before adding the egg—this helps the whites wrap around the yolk naturally, creating a perfectly shaped poached egg every time.
- Fresh Eggs Make the Difference 🥚Use eggs within 7-10 days of purchase; fresher eggs have tighter whites that hold together better in water, preventing that wispy, separated appearance.
- Temperature Control is Critical 🌡️Maintain water at 180-190°F (just below boiling with occasional gentle bubbles); this prevents tough whites while keeping yolks creamy and runny.
- The Vinegar-to-Water Ratio 🧂Use 1 tablespoon of white vinegar per quart of water—too much makes eggs taste sour, too little fails to set the whites quickly enough.
- Master the Timing Sweet Spot ⏱️Soft poached: 3 minutes, medium: 4 minutes, hard: 5 minutes—use a slotted spoon to gently lift the egg to check doneness by gently pressing the yolk.
Recipe Facts
Diet at a Glance
Vegetarian
Gluten Free
Low Sugar
Low Carb
High Protein
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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