Citric Acid Free Classic Poached Eggs
Poached eggs are one of those deceptively simple dishes that feel genuinely luxurious when done right — silky whites, a yolk that runs just enough, and nothing standing between you and breakfast perfection. For anyone avoiding citric acid, eggs are a naturally safe choice, and this recipe keeps the ingredient list refreshingly short: just eggs, white wine vinegar, and a little salt and pepper. The vinegar does real technical work here, helping the whites pull together neatly around the yolk instead of spreading into wispy threads across the pan. The vortex method is a small but satisfying trick that makes the whole process feel almost effortless once you get the hang of it. You control the doneness entirely — a soft, jammy yolk at three minutes or something a little firmer if that's your preference. Serve them straight from the pan while they're still warm, because a perfectly poached egg waits for no one.
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!