Pecan Free Classic Poached Eggs
Poached eggs have a reputation for being fussy, but once you nail the technique, they become one of the most satisfying things you can put on a plate. The splash of white wine vinegar in the simmering water is the real trick here — it helps the whites pull together quickly and cleanly around the yolk, giving you that classic teardrop shape without any ragged edges. A gentle vortex does the rest of the work, coaxing the egg into a tidy, restaurant-worthy bundle. The yolk stays gloriously runny at three and a half minutes, but you can push it a little longer if you prefer something firmer — total control, no guesswork. With just eggs, vinegar, salt, and pepper, there's nothing hidden in this recipe to worry about, making it as clean and straightforward as breakfast gets. Serve them over toast, a grain bowl, or wilted greens and you've got something that feels genuinely special with almost zero effort.
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!