Vegetarian Classic Poached Eggs
Poached eggs have a reputation for being finicky, but once you understand the technique, they're one of the most satisfying things you can make with just a handful of ingredients. The splash of white wine vinegar in the simmering water is the quiet secret here — it encourages the whites to pull together quickly and neatly around the yolk instead of spreading into wispy threads. Creating a gentle vortex before sliding each egg in does the rest of the work, coaxing those whites into a tidy, cloud-like shape. The result is a silky, tender white with a yolk that's warm and runny at the center — the kind of thing that makes even plain toast feel like a proper meal. A quick blot with a paper towel and a pinch of salt and pepper is all the finishing they need. Serve them the moment they come out of the pan, 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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