How to Poach an Egg
Master the technique of poaching an egg for a delicately set white and a warm, flowing yolk. This simple method creates an elegant addition to avocado toast, salads, or breakfast bowls with minimal ingredients and effort.
Servings 1 people
Calories 129 kcal
Ingredients
- 2 cups water
- 1 tablespoon vinegar
- ½ teaspoon salt
- 2 eggs large
Instructions
- Fill small sauce pot with 2 cups water, 1 tablespoon vinegar, and ½ teaspoon salt. Place on medium heat.1 tablespoon vinegar, 2 cups water, ½ teaspoon salt
- Wait for water to start to lightly bubble and steam, but not rolling boil.
- Crack 1 egg into small bowl.2 eggs
- Once water is bubbling and steaming, but not boiling, start stirring water in circle to create vortex or little tornado into center of pot.
- Drop egg into spinning center. Egg should take shape after about 30 seconds.
- With slotted spoon, slowly start to flip egg over in water and check doneness around yolk area. You want egg to feel firm like jello, but not hard.
- Repeat process with other egg.
- Serve with greens.
Nutrition
Calories: 129kcal | Net carbs: 1g | Fat: 8g | Protein: 11g