Macadamia Free Classic Poached Eggs
There is something deeply satisfying about a perfectly poached egg — that silky, set white giving way to a warm, runny yolk the moment you cut into it. This recipe keeps things beautifully simple, relying on just eggs, a splash of white wine vinegar, and a little patience to nail the technique. The vinegar is the quiet hero here, helping the whites pull together neatly around the yolk instead of feathering out into the water. A gentle vortex does the rest of the work, coaxing each egg into that classic, tidy oval shape you see in brunch spots. Because the ingredient list is so stripped back — nothing but eggs, vinegar, salt, and pepper — there is zero concern about hidden tree nuts or cross-contamination from complex sauces or coatings. Serve them over toast, a grain bowl, or wilted greens and you have a meal that feels effortlessly elegant without any fuss.
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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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