🥚 Poached Egg (Soft Yolk, Tender White)
A perfectly poached egg has a silky white and a runny yolk—great for toast, salads, or breakfast bowls.
Ingredients
- 1 fresh egg (freshness matters a lot here)
- Water
- 1 tbsp vinegar (optional but helps the egg hold shape)
- Pinch of salt (optional)
Instructions
1. Heat the water
- Fill a pan with 3–4 inches of water
- Bring to a gentle simmer (not a hard boil)
- Add vinegar if using
2. Create a swirl (optional but helpful)
- Stir the water to make a gentle whirlpool
- This helps the egg wrap around itself
3. Crack the egg
- Crack into a small bowl first (easier control)
- Gently slide it into the water
4. Cook
- Poach for 3–4 minutes for a runny yolk
- 5 minutes for a slightly firmer yolk
5. Remove
- Lift with a slotted spoon
- Drain on paper towel
Tips for success
- Use fresh eggs (they hold together better)
- Keep water at a gentle simmer, not boiling
- Add vinegar only if eggs spread too much
- Don’t overcrowd the pan
Serving ideas
- On buttered toast
- With avocado
- Over ramen or rice bowls
- With grilled chicken or potatoes
If you want, I can also show you a fail-proof method without vinegar or swirling that’s even easier.
