Ingredients:

  • 2-4 Large Eggs
  • 4 cups Water
  • 1 tablespoon White Vinegar
  • Pinch of Salt
  • Optional: Black pepper

Instructions:

  1. Fill the saucepan with water, add the vinegar and salt. Bring the water to a gentle simmer (around 175-185°F or 80-85°C). You want to see tiny bubbles, not a rolling boil.
  2. Crack each egg individually into a small bowl or ramekin. This prevents yolk breakage and makes it easier to gently slide the egg into the water.
  3. Gently stir the simmering water in a circular motion to create a gentle vortex. This helps the egg white wrap around the yolk.
  4. Gently slide the egg (or eggs, if poaching multiple at once – don’t overcrowd the pan!) from the bowl into the simmering water near the edge of the pan.
  5. Cook for 3-5 minutes, depending on your desired yolk runniness. For a runny yolk, aim for 3 minutes; for a slightly firmer yolk, go for 4-5 minutes.
  6. Gently remove the poached egg(s) with a slotted spoon or spider skimmer. Place on a paper towel-lined plate to drain excess water.
  7. Season with salt and pepper to taste. Serve immediately.