- eggs, however many you’d like
- 1 tablespoon vinegar, such as white or apple cider
- First, get prepared: Fill a shallow saucepan with two to three inches water and bring to a simmer. Line a plate with paper towels. Grab a wooden spoon and a slotted spoon or a spider.
- Crack each egg into a small bowl or ramekin. Pour the vinegar into the pot of simmering shallow water. Adjust the heat so that the water is barely simmering — get the water to a simmer, then turn it down so you don’t see any bubbles. Use the handle of a wooden spoon to make a whirlpool in the water, then drop one egg into the center of the whirlpool. Repeat with other egg. Adjust the heat to keep the water just below a simmer—it should barely be moving. Set the timer for 3 minutes.
- Using a slotted spoon, lift one egg up from the water and shake it. The yolk should jiggle a little bit, but shouldn’t look too loose. The whites should look set. You’ll likely have to cook the eggs for a minute longer. Note: Knowing when poached eggs are done is just a matter of practice and preference — personally I don’t like the yolk to taste raw, but I still like it runny, and for this consistency, I usually have to cook the eggs for about 4 to 5 minutes.
- When the eggs look cooked to your liking, remove them with a slotted spoon and transfer to the prepared paper towel-lined plate.
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Keywords: poached, eggs, breakfast, brunch