Xanthan Gum Free Classic Poached Eggs
Few breakfast techniques feel as quietly impressive as a perfectly poached egg, with its silky, just-set white and a yolk that runs like liquid gold the moment you cut in. This recipe keeps things beautifully minimal — just eggs, a splash of white wine vinegar, and a little salt and pepper — so there's nothing hidden, nothing processed, and absolutely no thickeners or stabilizers to worry about. The vinegar is the real trick here, helping the whites pull together neatly around the yolk instead of spreading into wispy threads across the pan. Creating a gentle vortex in the simmering water does the rest of the work, coaxing each egg into that classic, tidy oval shape without any special equipment. You control the doneness entirely, from a barely-set, jammy yolk to something a little firmer, just by adjusting the cook time by a minute. Serve them straight from the slotted spoon over toast, greens, or whatever you have going — they're ready in minutes and taste like something you'd order at a good 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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