This easy poached eggs recipe makes a great breakfast. All you need is eggs, a little vinegar, water, and a saucepan. So simple and tasty!
Course Breakfast
Cuisine American
Keyword eggs, poached
Prep Time 2 minutesminutes
Cook Time 3 minutesminutes
Total Time 5 minutesminutes
Servings 2
Equipment
1 saucepan
1 fine mesh strainer see notes
1 slotted spoon
Ingredients
2large eggsfresh eggs work best, see notes
1tablespoondistilled white vinegar
Instructions
Stovetop
Boil the water in a large pot, then lower the heat, so the water is just bubbling.
Then add the vinegar to the water.
Crack the eggs into individual cups, so they're ready to pour into the water.
Using a slotted spoon, stir the water in a large circular motion. You want to create a water tornado.
Add the egg to the center of the pot. Gently stir the water to keep the water moving in a circular motion. This will wrap the egg white around itself so the egg stays together as it cooks.
Cook the eggs for 2½ to 3 minutes, then remove using a slotted spoon.
You can place them into an ice bath to stop the cooking process or serve immediately.
Instant Pot
Add 1 cup of water in the bottom of the Instant Pot insert.
Place the trivet in the pot.
Crack an egg into a liquid measuring cup, then pour it into a poaching cup. Repeat with the other three eggs, making sure the yolks aren't broken when they're in the cups.
Place the lid on and set the valve to sealing.
Cook on manual high pressure for 3 minutes.
Quick release the pressure when done.
Remove the eggs as soon as the pin drops.
Run a spoon along the inside of the cup to release the egg.
Place them on a paper towel-lined plate to help absorb excess moisture before serving.
Notes
● Use a fine mesh strainer to separate out thin egg whites when using older eggs before cooking them.