Breakfast - Creamy, Dreamy Poached Eggs¶
Soft, runny yolks. No swirling. Just creamy, dreamy poached eggs every single time.
🧂 What You’ll Need:¶
- Fresh eggs (as many as desired)
- 150g (⅔ cup) water
- 150g (⅔ cup) white vinegar
- Salt (for poaching water)
- Ladle
- Slotted spoon
- Pot of water (heated below 195°F / 90°C)
- Timer
🥚 Instructions:¶
-
Prep the vinegar bath
In a bowl, mix 150g (⅔ cup) water and 150g (⅔ cup) white vinegar. -
Crack the eggs
Crack each egg directly into the vinegar-water bath. Do not stir. Let the eggs rest in the solution for 10 minutes.📝 This tightens the whites and makes poaching easier.
-
Heat the poaching water
Fill a medium pot with water, salt it generously, and heat it.
Important: Keep the temperature under 195°F / 90°C — just gentle ripples and steam, not a rolling boil. -
Scoop an egg
After 10 minutes, use a ladle to gently scoop up one egg along with a bit of the vinegar solution. -
Poach the egg
Lower the ladle into the hot water and gently tilt to release the egg into the water. -
Cook undisturbed
Set a timer for 4 minutes and do not disturb the egg while it cooks. -
Remove and drain
Use a slotted spoon to carefully lift the egg out. Let any excess water drain off. -
Serve immediately
Enjoy on toast, with hollandaise, or however you like your dreamy poached eggs.
💡 Tip:¶
Poach one egg at a time for best results. Repeat Steps 4–7 for each additional egg.
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