• 2servings
  • 5minutes

Rate this recipe:

Nutrition Info . . .


Ingredients Jump to Instructions ↓

  1. 1 teaspoon vinegar

  2. 4 very fresh large eggs

Instructions Jump to Ingredients ↑

  1. Combine 1 1/2 inches water (about 2 quarts) and vinegar in a wide 3-quart heavy saucepan (preferably about 9 inches wide) and bring to a simmer.

  2. Break 1 egg into a small bowl or cup and slide egg into water. Repeat with each remaining egg, spacing them evenly in saucepan, and poach at a bare simmer until whites are firm and yolks are still runny, 2 to 3 minutes. Transfer eggs as cooked to paper towels using a slotted spoon.


Send feedback