Perfect Poached Eggs
 Unlock the secret to perfectly poached eggs: tender, beautifully runny, and impeccably shaped—no messy edges, just perfection for every brunch occasion! Ingredients 4 large fresh eggs 1 tablespoon distilled white vinegar 4 large fresh eggs 1 tablespoon distilled white vinegar Instructions Fill a 3-quart saucepan with 6 cups of water. Add the vinegar to the water. Bring to a gentle simmer over medium heat. You should see bubbles coming to the surface, but it should not be at a rolling boil. One at a time, crack each egg into a fine mesh colander or sieve over a bowl or sink to remove the thin, watery part of the white, letting sit for at least 30 seconds (see note below explaining this step). Transfer the egg from the colander to a small cup or ramekin. One at a time, slide the eggs into the simmering water. Let cook for 3 to 4 minutes for soft yolks, or longer if you prefer firmer yolks. Avoid stirring the water while the eggs are cooking, as this can break them apart. Use a slotted spoon to carefully lift each egg out of the water as it is done. Let the eggs drain on a paper towel-lined plate to remove excess water. This step is crucial to ensure your poached eggs are not watery when served. Season the eggs with salt and pepper to taste, and serve them immediately on toast, as part of eggs Benedict, or with your preferred dish. Note: Straining removes the watery part of the egg white, which can spread in the simmering water and create wispy, uneven edges around the firmer part of the white. This results in a neater, more compact egg shape and a slightly better texture. However, if you don't mind the appearance of the eggs or are not concerned about achieving a perfectly rounded shape, you can skip this step to save time and effort. The taste and overall quality of the poached egg will still be good without straining; it's purely an aesthetic preference. Make-Ahead Instructions: Immediately after poaching the eggs, transfer them to a bowl of ice water. This stops the cooking process instantly and helps preserve their delicate texture. Once cooled, store the poached eggs in the ice water in the refrigerator for up to 24 hours. When ready to serve the eggs, reheat by bringing a pan of water to a gentle simmer—do not let it boil as high heat can cause the eggs to become rubbery or break apart. Using a slotted spoon, place the poached eggs in the simmering water for 30 seconds to 1 minute, just until they are warmed through. Carefully remove the eggs with the spoon, drain briefly on a paper towel-lined plate, and serve. Fill a 3-quart saucepan with 6 cups of water. Add the vinegar to the water. Bring to a gentle simmer over medium heat. You should see bubbles coming to the surface, but it should not be at a rolling boil. One at a time, crack each egg into a fine mesh colander or sieve over a bowl or sink to remove the thin, watery part of the white, letting sit for at least 30 seconds (see note below explaining this step). Transfer the egg from the colander to a small cup or ramekin. One at a time, slide the eggs into the simmering water. Let cook for 3 to 4 minutes for soft yolks, or longer if you prefer firmer yolks. Avoid stirring the water while the eggs are cooking, as this can break them apart. Use a slotted spoon to carefully lift each egg out of the water as it is done. Let the eggs drain on a paper towel-lined plate to remove excess water. This step is crucial to ensure your poached eggs are not watery when served. Season the eggs with salt and pepper to taste, and serve them immediately on toast, as part of eggs Benedict, or with your preferred dish. Note: Straining removes the watery part of the egg white, which can spread in the simmering water and create wispy, uneven edges around the firmer part of the white. This results in a neater, more compact egg shape and a slightly better texture. However, if you don't mind the appearance of the eggs or are not concerned about achieving a perfectly rounded shape, you can skip this step to save time and effort. The taste and overall quality of the poached egg will still be good without straining; it's purely an aesthetic preference. Make-Ahead Instructions: Immediately after poaching the eggs, transfer them to a bowl of ice water. This stops the cooking process instantly and helps preserve their delicate texture. Once cooled, store the poached eggs in the ice water in the refrigerator for up to 24 hours. When ready to serve the eggs, reheat by bringing a pan of water to a gentle simmer—do not let it boil as high heat can cause the eggs to become rubbery or break apart. Using a slotted spoon, place the poached eggs in the simmering water for 30 seconds to 1 minute, just until they are warmed through. Carefully remove the eggs with the spoon, drain briefly on a paper towel-lined plate, and serve. Nutrition Information Powered by Serving size: 1 poached egg Calories: 71 Fat: 5 g Saturated fat: 2 g Carbohydrates: 0 g Sugar: 0 g Fiber: 0 g Protein: 6 g Sodium: 71 mg Cholesterol: 186 mg Serving size: 1 poached egg Calories: 71 Fat: 5 g Saturated fat: 2 g Carbohydrates: 0 g Sugar: 0 g Fiber: 0 g Protein: 6 g Sodium: 71 mg Cholesterol: 186 mg Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.