The result, creamy and delicate, is well worth the slight effort. It’s one of my favorite ways to cook eggs! Crispy fried eggs, fluffy scrambled eggs, and soft-boiled eggs are so good. But poaching is a gentle cooking method that results in an especially creamy texture and a delicate flavor. I love eggs in any way you can make them. But as someone who loves runny yolks, poached eggs are my favorite way to enjoy this delicious and versatile food.
Instructions
Recipe Card
Vinegar for the water: Any vinegar will work. I use distilled white vinegar. Egg: I use large eggs in most of my recipes, including this one. Salt and pepper: Used to season the egg.
In the photo below, I seasoned the eggs with salt, black pepper, red pepper flakes, and dried parsley:
The recipe (and video) below will show you how to poach eggs in a saucepan with boiling water, vinegar, and a whisk. The vinegar helps the egg white congeal - that’s its only purpose. Don’t worry - it doesn’t give the eggs a vinegary taste.
Bring a small pot filled with water to a gentle boil. Break an egg into a small bowl.
Add vinegar to the boiling water. Vigorously whisk the water, then slide the egg in.
Cover, turn the heat off, and wait for five minutes.
Season with salt and pepper, and serve.
Here are the beautiful photos she attached:
To use it, you crack the eggs into the cavities, cover them, and microwave them for 40-60 seconds (assuming your microwave is 1200 watts, like mine).
The problem: 40 seconds produced undercooked eggs, while 50 seconds produced overcooked eggs with nearly firm yolks, as shown in the photo below:
So, they only need to be poached for three minutes for runny yolks:
Or four minutes for jammy yolks:
You add just a small amount of vinegar, so you don’t actually taste it. Regardless, using mild-tasting vinegar, such as rice or champagne vinegar, is a good idea. Having said that, I’ve used plain white vinegar plenty of times, and it was just fine.
They are also excellent with hollandaise sauce in this keto eggs benedict recipe. Sometimes, I use them to top sauteed kale or sauteed spinach, turning the vegetable into a complete meal.
In the photo below, I served them with microwave broccoli for an easy meatless lunch:
When you serve the eggs on any type of bread, make sure to drain them for a few seconds on a paper towel to prevent soggy bread.
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