Cashew Free Classic Poached Eggs
Poached eggs have a reputation for being finicky, but this method breaks it down into a genuinely approachable technique that delivers silky whites and a perfectly runny yolk every single time. A splash of white wine vinegar in the simmering water is the quiet hero here — it helps the whites set quickly and stay neatly gathered around the yolk instead of spreading into wispy strands. The vortex trick sounds fancier than it is, and once you try it, you'll wonder why you ever scrambled eggs instead. With just three ingredients and one saucepan, this is about as clean and unfussy as cooking gets. There are no hidden sauces, nut-based oils, or complex garnishes to worry about — just eggs, water, vinegar, and a little salt and pepper. Serve them over toast, on a grain bowl, or alongside roasted vegetables for a meal that feels effortlessly put-together.
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!