Gluten Free Classic Poached Eggs
Poached eggs are one of those deceptively simple dishes that feel genuinely luxurious on the plate — a silky, cloud-like white giving way to a warm, runny yolk that pools like liquid gold the moment you cut in. The good news for anyone navigating a wheat-free lifestyle is that this recipe is naturally free of any grain-based ingredients, so there's zero substitution stress involved. Just eggs, a splash of white wine vinegar, and a little patience with the simmer. The vinegar is the quiet hero here — it encourages the whites to pull together neatly around the yolk instead of spreading into wispy tendrils across the pan. The vortex technique takes a little practice but makes the whole process feel satisfyingly chef-like, even on a Tuesday morning. Season with salt and pepper right before serving and get them to the table fast, because a perfectly poached egg waits for no one.
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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.
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