Carrageenan Free Classic Poached Eggs
Poached eggs have a reputation for being fussy, but this stripped-down method proves they're completely approachable with the right technique. A splash of white wine vinegar in the simmering water helps the whites pull together neatly around the yolk, giving you that classic domed shape without any special equipment. The vortex trick is the real secret here — a quick stir creates just enough swirl to coax the whites into wrapping snugly before they set. Many store-bought egg dishes, sauces, and even some dairy-based breakfast items sneak in additives as stabilizers or thickeners, so cooking from scratch with just eggs, vinegar, and seasoning keeps things genuinely clean. The result is a silky, tender white with a yolk that runs just enough when you cut into it — pure breakfast satisfaction. Serve them over toast, a grain bowl, or wilted greens and you've got a meal that feels far more impressive than the effort involved.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
2 servings
- 4 large eggs
- 1 tbsp white wine vinegar
- salt and pepper, to taste
Instructions
- 1
Fill a medium saucepan with about 3 inches of water and add the white wine vinegar. Bring to a gentle simmer over medium heat — small bubbles should rise steadily from the bottom but the surface should not be at a rolling boil.
- 2
Crack each egg into its own small ramekin or cup, taking care not to break the yolk.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!