Pescatarian Classic Poached Eggs
Few techniques feel as quietly impressive as pulling a perfectly poached egg from a pan of simmering water, whites silky and intact, yolk still molten at the center. The secret here is a splash of white wine vinegar in the water, which helps the whites firm up quickly and cling together instead of feathering out into wispy strands. Creating a gentle vortex before sliding each egg in does the rest of the work, coaxing the white into a neat, rounded shape around the yolk. The whole process takes just a few minutes per batch, and the result is something that looks like it came from a weekend brunch spot. A quick rest on a paper towel keeps things tidy, and a simple finish of salt and pepper lets the egg itself shine. Serve them over toast, on a grain bowl, or alongside roasted vegetables for a protein-rich meal that fits naturally into a pescatarian lifestyle without any fuss or substitutions required.
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!