The result, creamy and delicate, is well worth the slight effort. It’s one of my favorite ways to cook eggs! Fried eggs and soft-boiled eggs are excellent. But poaching is a gentle cooking method that results in an especially creamy texture and a delicate flavor. I love eggs in pretty much any way you can make them. But as someone who loves runny yolks, poached eggs are my favorite way to enjoy this tasty, versatile food.
Ingredients
You’ll only need four ingredients to make these delicious eggs. The exact measurements are listed in the recipe card below. Here’s an overview of what you’ll need:
Vinegar for the water: Any vinegar should work. I use distilled white vinegar.Egg: I use large eggs in most of my recipes, this one included.Salt and pepper: To season the egg.
Instructions
It’s easiest to use a poacher. I own one and use it frequently. It’s probably the best way to cook several eggs at once. But if you don’t own one, I’m happy to report that it’s completely doable to use a saucepan. It’s simply a matter of technique. The recipe (and video) below will show you how to poach eggs in a saucepan, with just boiling water, vinegar, and a whisk. The vinegar helps the egg white congeal - that’s its only purpose. Don’t worry - it doesn’t give the eggs a vinegary taste. The detailed instructions are listed in the recipe card below. Here are the basic steps: Lift the egg out of the water with s slotted spoon and place it on a paper towel to drain. Season with salt and pepper and enjoy! Next, break an egg into a small bowl. Add vinegar to the boiling water. Vigorously whisk the water, then slide the egg in. You can gently push the egg white closer to the yolk if it spreads too much. Cover, turn the heat off, and wait for five minutes.
Expert tip
Adding vinegar to the water helps the egg whites congeal. The faster the egg whites cook, the less risk of the whole egg just dispersing in the water, leaving you with an unappetizing and messy boiled scramble. You add just a small amount of vinegar, so you don’t actually taste it. Regardless, it’s a good idea to use mild-tasting vinegar such as rice vinegar or champagne vinegar. Although I’ve used plain white vinegar plenty of times and it was just fine.
Frequently asked questions
Serving suggestions
I usually serve these eggs on a toasted keto English muffin or on toasted and buttered almond flour bread. They are also excellent with hollandaise sauce in this keto eggs benedict recipe. And sometimes I use them to top sauteed kale, turning it into a complete meal. When you serve the eggs on any type of bread, do make sure to drain them for a few seconds on a paper towel, to prevent soggy bread.
Storing leftovers
While you can find tips online for storing and reheating poached eggs, personally, I don’t like to store them. I only make as many as my family will eat right away.
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Recipe card
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