Tool

• Large saucepan, pot, or skillet

• Small bowl or ramekin

• Slotted spoon

Ingredients

• 1 large egg, cold (or as many as you like!)

• 1 tablespoon distilled white vinegar

Direction

Prep the Water

• Fill a wide, large saucepan with 2 inches of water.

• Heat over medium‑high until boiling.

• Reduce heat so the water is barely simmering — small bubbles on the bottom, none breaking the surface.

Prep the Egg

• Crack the egg into a small bowl or ramekin.

• Stir the white vinegar into the hot water.

Poach the Egg

• Stir the water in a circular motion to create a vortex.

• Carefully pour the egg into the center of the swirl.

• Cook undisturbed for about 3 minutes.

• The whites should be opaque and firm, but still soft when gently pressed — this means the yolk is runny.

Remove & Drain

• Lift the egg out with a slotted spoon, letting excess water drip back into the pan.

• Place on a paper towel‑lined plate to absorb extra water.

Repeat

• Continue poaching additional eggs the same way.

• Add more water if needed to maintain the 2‑inch depth.

Serve

• Serve hot as desired, or simply sprinkle with salt and pepper.

Notes

• Keep the water just below a simmer — boiling water can break the egg apart.

• Adjust heat as needed to maintain gentle, steady heat.

Nutrition

(per egg)

Calories: 74kcal • Carbs: 0.4g • Protein: 6g • Fat: 5g
Saturated Fat: 2g • Polyunsaturated Fat: 1g • Monounsaturated Fat: 2g • Trans Fat: 0.02g
Cholesterol: 186mg • Sodium: 71mg • Potassium: 69mg • Sugar: 0.2g
Vitamin A: 270IU • Calcium: 29mg • Iron: 1mg