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Breakfast Perfect Poached Eggs — the No Fuss Way

🥚 Perfect Poached Eggs — the No-Fuss Way

Soft, runny yolks. No swirling. Just creamy, dreamy poached eggs every single time.

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What You’ll Need:

  • Fresh eggs (as many as you want)
  • 150g water
  • 150g white vinegar
  • Salt
  • A ladle
  • Pot of water (below 195°F)
  • Timer

Steps:

  1. 🥣 In a bowl, mix 150g water and 150g white vinegar.

  2. 🥚 Crack your eggs directly into this vinegar-water bath — don’t stir. Let them rest in it for 10 minutes. (This helps tighten the whites and makes them easier to poach.)

  3. 🔥 While the eggs sit, heat a pot of salted water. Keep it under 195°F — you want steam and gentle ripples, not a full boil.

  4. 🥄 After 10 minutes, use a ladle to scoop one egg from the vinegar bath, along with a bit of the liquid.

  5. 🚿 Gently lower the ladle into the hot water and tilt it slowly to slide the egg in.

  6. ⏱️ Set a timer for 4 minutes. Don’t disturb the egg.

  7. 🥄 Lift it out with a slotted spoon, drain, and serve.