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Poached Eggs

Poached Eggs
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Poached eggs are a quick, easy, and healthy way to enjoy a protein-packed meal with creamy yolks and tender whites. Perfect for busy mornings or light lunches, this recipe offers a versatile base with minimal ingredients and maximum flavor, suitable for pairing with toast, salads, or grains.

Ingredients

Scale

Basic Ingredients

  • Fresh eggs (as many as desired)
  • 3 to 4 inches of water for poaching
  • 1 tablespoon white vinegar (optional)
  • Salt and pepper to taste

Instructions

  1. Prepare the Water: Fill a shallow saucepan or deep skillet with about 3 to 4 inches of water. Bring it to a gentle simmer over medium heat—you want small bubbles, not a rolling boil, to ensure delicate egg whites.
  2. Add Vinegar: Optional but helpful: add one tablespoon of white vinegar to the water. This encourages the egg whites to firm up more quickly, resulting in a neater poach without changing flavor.
  3. Crack the Eggs: Crack each egg into a small bowl or ramekin to avoid shell fragments and make the transfer to the water gentler, ensuring the white wraps around the yolk nicely.
  4. Create a Water Whirlpool: Using a spoon, stir the water gently in a circular motion to create a vortex. This swirl helps the egg white wrap settle beautifully around the yolk, forming a tidy shape.
  5. Poach the Eggs: Carefully slide the egg from the bowl into the center of the whirlpool. Let it cook undisturbed for 3 to 4 minutes for a runny yolk, or longer if you prefer firmer eggs.
  6. Remove and Drain: Use a slotted spoon to carefully lift each egg out of the water. Place them on a paper towel or kitchen cloth to drain excess water before seasoning and serving.

Notes

  • Fresh is Best: Use the freshest eggs possible to get tight whites and fully rounded shapes.
  • Temperature Control: Keep water just below boiling for gentle cooking that prevents cracking or spreading.
  • One at a Time: Poach eggs individually for best control unless using a large pan at once.
  • Use Vinegar Wisely: Just a tablespoon per liter of water is enough to help without altering flavor.
  • Don’t Skip the Bowl: Cracking eggs into a separate vessel makes adding them to water cleaner and easier.

Nutrition

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Find it online: https://mealsbylina.com/poached-eggs/