Wheat 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 secret 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 neat, compact package while the yolk stays gloriously runny inside. With just eggs, vinegar, salt, and pepper, this is naturally free from wheat and gluten without any substitutions or workarounds needed — no specialty flours, no label-checking, no stress. The result is silky, tender whites with a warm, liquid center that's rich enough to feel indulgent on a weekday morning. Serve them over roasted vegetables, a grain bowl, or simply on their own with a crack of black pepper, and they feel like something you'd order at a nice brunch spot.
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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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