Perfect Poached Eggs
How to make perfectly poached eggs every single time. Whether it's served with toast and bacon or on a spring salad, this is my go-to method!
- 1 egg
- 2 tablespoons white distilled vinegar
- kosher salt to taste
- black pepper to taste
- fresh thyme leaves optional
Bring a small pan or pot with water up to barely a simmer. You want tiny bubbles on the bottom of the pan (do not bring to a boil!). Add in the vinegar.
Crack an egg into a small dish.
With a spatula, make a circular motion in the water to mimic a whirl pool and carefully slide the egg into the center.
From the moment you slide the egg into the water, set a timer for 4 minutes. This is the magical time needed to make a perfect poached egg.
After the timer beeps, use a slotted spoon to remove the egg. Let it hover over the pan so the hot water can slip through the cracks of the spoon and evaporate off of the egg.
Sprinkle with salt, pepper and fresh thyme alongside buttered toast.
Serving: 1egg | Calories: 69kcal | Carbohydrates: 1g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 63mg | Potassium: 61mg | Sugar: 1g | Vitamin A: 238IU | Calcium: 27mg | Iron: 1mg