Ingredients
1 large egg (≈ 50 g)
1 tablespoon (≈ 15 ml) white-wine vinegar
About 1 liter (4 cups) water (enough to fill a medium-sized pot)
Instructions
1-Crack the egg into a small bowl and set aside.
2-In a medium pot, bring the water to a gentle boil, then add the vinegar and stir the water in a circular motion.
3-Lower the bowl and slide the egg into the center of the swirling water; give the water one more gentle stir to help the whites wrap around the yolk.
4-Cook for 3½ 4 minutes for a soft-runny yolk.
5-Remove the egg with a slotted spoon, pat dry, and serve immediately.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🔄 Begin by poaching one egg at a time until you’re comfortable with the timing and technique.
🍶 The vinegar is essential; it helps the egg white coagulate quickly, giving a tidy shape.
🧊 For perfectly rounded whites, you can strain the egg in a fine‑mesh sieve before poaching.
- Prep Time: 5 minutes
- Cook Time: 4 minutes
- Category: Breakfast
- Method: Poaching
- Cuisine: French‑style
- Diet: Vegetarian
Nutrition
- Serving Size: 1 egg