It takes just 3 ingredients to make this perfect poached eggs recipe in under 10 minutes! With my tips and tricks, you'll learn how to make restaurant-style poached eggs with a delicately cooked egg white and a velvety runny yolk, perfect for eggs benny, avocado toast, and more!
Prep Time: 5 minutesminutes
Cook Time: 4 minutesminutes
Total Time: 9 minutesminutes
Servings: 4
Ingredients
4largeeggs, cold
1Tablespoonwhite vinegar
Instructions
Fill a medium saucepan about 3-inches deep. Bring to a light boil over medium-high heat. Reduce the heat to low. When the water is at a light simmer, stir in the vinegar. The water is ready when there are tiny bubbles rising from the bottom but the surface doesn't have any movement.
Crack each egg into a small bowl or ramekin. Carefully dipping the edge of a ramekin into the water, gently slide the egg out. Add remaining eggs. Immediately remove pan from heat and cover with a lid.
Let sit for 4 minutes (set your timer). Using a slotted spoon, immediately remove the eggs one at a time and dab on a paper towel to remove excess water.
Serve immediately. Sprinkle with flake sea salt and freshly cracked pepper.
Notes
Cold Eggs:To keep the time at exactly 4 minutes to poach, it is important to use eggs that are all the same temperature.Vinegar Substitutions:You can use apple cider vinegar, but don't use any vinegar like balsamic that can discolor the eggs.Electric vs. Gas Stove:If using an electric stovetop that retains heat, remove the pot as soon as you turn off the heat so it doesn’t continue simmering. You can simply turn off the burner, cover, and let it rest on a gas stove.