Easy Poached Eggs
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!
Servings 2
Equipment
- 1 saucepan
- 1 fine mesh strainer see notes
- 1 slotted spoon
Ingredients
- 2 large eggs fresh eggs work best, see notes
- 1 tablespoon distilled 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.