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A poached egg broken so the yolk is coming out, on a plate.
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5 from 17 votes

How to Poach an Egg

Learn how to poach an egg simply using water and vinegar in pot without any special tools/tricks. Use my easy no-fail step-by-step tutorial!
Prep Time1 minute
Cook Time5 minutes
Total Time6 minutes
Course: Breakfast
Cuisine: American
Servings: 1 serving
Author: Yumna Jawad

Equipment

Ingredients

  • 2 cups water
  • 1 tablespoon white vinegar
  • 1 large eggs

Instructions

  • Combine the water and vinegar in a small pot; bring to a simmer.
  • Crack an egg into a ramekin or small bowl.
  • Swirl the water with a slotted spoon in a clockwise motion to create a vortex
  • Gently pour the egg into the center of the pot, cook to desired doneness. Remove with a slotted spoon and dab with a paper towel to remove any excess water. Cook for 3 minutes for runny yolk or 5 minutes for firmer creamy yolk.

Video

Notes

Storage: Store any leftovers in an airtight container. They will last about 2 days in the fridge but best eaten right after they're made. To reheat, do so very gently in hot but not boiling water. Let the eggs warm up for five to 10 minutes and try to keep the temperature constant.
Photo Credit: Erin Jensen

Nutrition

Calories: 66kcal | Carbohydrates: 1g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 164mg | Sodium: 86mg | Potassium: 61mg | Sugar: 1g | Vitamin A: 238IU | Calcium: 39mg | Iron: 1mg

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