Ingredients:

  • 1-2 Large Eggs
  • 4-6 cups Water
  • 1 tablespoon White Vinegar
  • Pinch of Salt
  • (Optional) Fresh Herbs: Parsley, chives, or dill, chopped

Instructions:

  1. Fill the saucepan with water and bring to a gentle simmer (not a rolling boil). Add the white vinegar and a pinch of salt. Vinegar helps the egg whites coagulate faster.
  2. Crack each egg individually into a small bowl or ramekin. This allows for easy and gentle transfer to the water. Discard any eggs that seem watery or have thin whites – freshness is key!
  3. Gently swirl the water in the pan with a spoon to create a gentle vortex. This helps the egg whites wrap around the yolk.
  4. Carefully slide each egg into the simmering water, close to the surface.
  5. Poach the eggs for 3-5 minutes, depending on your desired yolk consistency. The whites should be set, but the yolk should still be runny. A good test is to gently poke the white; it should feel firm but yielding.
  6. Use a slotted spoon to carefully remove the eggs from the water. Gently place them on a paper towel-lined plate to drain excess water.
  7. Garnish with fresh herbs (if using) and serve immediately.