Gently simmered eggs with barely-set whites and runny yolks, served warm with tender texture and delicate flavor.
Use the freshest eggs possible; older eggs produce wispy whites that disperse in water. Water temperature is critical: too hot and whites cook unevenly; too cool and they stay runny. Aim for 180–190°F (gentle simmer, not boiling).
Add a splash of white vinegar to the water to help whites set faster and keep them compact. Slide each egg into the water gently from a cup held just above the surface to minimize white separation.
Ingredients
Scale
Measurement units
- 3 cups water
- 1 tablespoon white vinegar (helps whites set quickly and stay compact)
- 4 eggs (room temperature or cold; freshest available)
Ingredients
Scale
Measurement units
- 3 cups water
- 1 tablespoon white vinegar (helps whites set quickly and stay compact)
- 4 eggs (room temperature or cold; freshest available)
Instructions
Prepare water and vinegar
Fill small saucepan with water (3 cups) and bring to a gentle simmer over medium heat.
Add white vinegar (1 tablespoon) to the simmering water.
Crack and cradle eggs
Crack each egg into a small cup or ramekin, keeping yolk intact.
Equipment: small cup or ramekin
Poach eggs in simmering water
Gently slide the first egg from the cup into the simmering water, holding the cup just above the surface.
Slide the second egg into the water in the same manner.
Simmer eggs gently until whites are set and yolks remain runny.
Remove and serve
Use slotted spoon to lift each poached egg from water, letting excess water drain back into the pan.
Transfer poached eggs to a plate or serving dish and serve immediately.
Equipment: slotted spoon
Before you cook
Cook notes
- • Use the freshest eggs possible; older eggs produce wispy whites that disperse in water.
- • Water temperature is critical: too hot and whites cook unevenly; too cool and they stay runny. Aim for 180–190°F (gentle simmer, not boiling).
- • Add a splash of white vinegar to the water to help whites set faster and keep them compact.
- • Slide each egg into the water gently from a cup held just above the surface to minimize white separation.
- • Cook 3–4 minutes for runny yolks with set whites; add 30 seconds for firmer yolks if preferred.
- • Serve immediately on toast, salad, or grain bowls for best texture.
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