Easy Poached Eggs
Neat poached eggs with set whites and soft yolks, using a gentle simmer and a splash of vinegar.
- Prep
- 2 min
- Cook
- 5 min
- Total
- 7 min
- Serves
- 1
- Ingredients
- 5
- Effort
- Easy
Ingredients
- 2 Eggs, as fresh as possible
- about 1 litre Water
- 1 tbsp White vinegar
- 1 pinch Salt
- Black pepper, to taste
You’ll need: Saucepan, Slotted spoon
Method
Crack each egg into a small cup or ramekin.
Half-fill a saucepan with water, add the vinegar and bring to a gentle simmer, with only small bubbles on the bottom, not a rolling boil.
Stir the water to make a gentle swirl and slide in one egg. Repeat with the second egg. Cook for 3 minutes for a soft yolk, or 4 minutes for a firmer yolk.
Lift out with a slotted spoon, drain on kitchen paper, season and serve. The white should be fully set.
Storage
Best eaten straight away. To make ahead, move cooked eggs to cold water, refrigerate within 2 hours and use within 1 day; reheat in hot (not boiling) water for 1 minute. Cook yolks firm for young children, pregnant women, older people or anyone unwell.