making perfectly poached eggs

Here’s a simple step-by-step guide to get those silky whites and runny yolks every time.

🍳 How to Make Perfectly Poached Eggs

What you’ll need:

• Fresh eggs (the fresher, the better!)
• Water (about 3 inches deep in a pan or pot)
• 1–2 tsp white vinegar (optional, helps the egg whites set)
• Slotted spoon
• Small bowl or ramekin

Steps:

1. Fill a saucepan with about 3 inches of water. Heat it until it just simmers — gentle bubbles, not boiling.
2. Add vinegar to the water (optional but helpful).
3. Crack the egg into a small bowl or ramekin. This makes it easier to slide into the water gently.
4. Create a gentle whirlpool in the simmering water by stirring with a spoon in one direction. This helps the egg white wrap around the yolk.
5. Slowly slide the egg from the bowl into the center of the whirlpool.
6. Let it cook for 3–4 minutes for a runny yolk, or 5 minutes for a firmer yolk.
7. Use a slotted spoon to carefully lift the egg out. Gently blot with a paper towel to remove excess water.
8. Season with salt and pepper, and serve immediately!

Tips for Success:

• Use fresh eggs — they hold their shape better.
• Keep the water at a gentle simmer, not a rolling boil.
• Don’t overcrowd the pan — cook 1 or 2 eggs at a time for best results.
• If you want to poach multiple eggs, consider using separate bowls to slide them in one by one.