Easy Poached Egg
Eggs are versatile and delicious ingredients that can be cooked in many ways, from scrambled to fried to boiled. One of the most classic and elegant preparations is the poached egg, which involves gently cooking the egg in water without using oil or butter. Perfectly poached eggs can be enjoyed in various ways, such as on top of a salad, in a classic Eggs Benedict dish, or simply on a slice of toast. In this recipe, we'll show you how to make the perfect poached egg in just a few simple steps, so you can enjoy this classic dish at home anytime.
Ingredients
- 6 large eggs
- 2 tablespoons white vinegar
- kosher salt
Instructions
- Bring a small pot of water to a boil, then add the vinegar and a pinch of salt and turn the heat off. Crack the eggs into the pot, then cover with a tight-fitting lid and let sit off the heat. For a soft, runny yolk, remove the eggs with a slotted spoon after 6 minutes. For firmer poached eggs, allow for 10 minutes. Enjoy our Poached Egg
Notes
How to Store & Re-Heat
To store: It's best to serve it immediately after cooking, as they don't keep well in the refrigerator. However, if you have leftover poached eggs, you can store them in an airtight container in the fridge for up to 24 hours.
To reheat: Bring a pot of water to a gentle simmer and add the poached eggs. Heat them for 1-2 minutes until warmed through but not overcooked. Remove the eggs with a slotted spoon and serve immediately.
Note: reheated poached eggs will not have the same texture as freshly cooked ones, so it's best to enjoy them fresh whenever possible.
Make-Ahead
You can pre-poach your eggs and store them in the refrigerator for up to 24 hours. To do this, cook your eggs as usual, then immediately transfer them to an ice bath to stop the cooking process. Once cooled, transfer the eggs to a container filled with cold water and store them in the refrigerator until ready to use. To reheat, add the eggs to a pot of simmering water for 1-2 minutes until warmed.
Another option is to pre-crack your eggs and store them in a container in the refrigerator for up to 24 hours. When ready to cook, bring a pot of water to a simmer and add the pre-cracked eggs directly into the water.
Nutrition Facts
Easy Poached Egg
Amount per Serving
Calories
64
% Daily Value*
Fat
4
g
6
%
Saturated Fat
1
g
6
%
Trans Fat
0.02
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
2
g
Cholesterol
164
mg
55
%
Sodium
63
mg
3
%
Potassium
61
mg
2
%
Carbohydrates
0.3
g
0
%
Sugar
0.2
g
0
%
Protein
6
g
12
%
Vitamin A
238
IU
5
%
Calcium
25
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
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