Want to step up your brunch game? Nothing impresses the crowds quite like a silky, perfectly poached egg. It requires a bit of technique to master this culinary delight, but our guide will take you to the promised breakfast land!
What You’ll Need
- measuring cups
- slotted spoon
- medium saucepan
- small plate
- paper towels
![brown eggs in carton](https://i0.wp.com/upload.oola.com/rola/uploads/2021/12/brown-eggs-in-carton1b9f26-2.jpg?resize=1024%2C685&ssl=1)
Ingredients
- eggs
- 1/2 tbsp white vinegar
- water
- salt and pepper
Instructions
Step #1: Just Heat It
Remove eggs from refrigerator. Fill pan about 2/3 full with water and bring to a boil on high heat. Once boiling, lower heat to simmer, so there’s still movement in the water but it’s not a full, rolling boil.
![flay lay of poached eggs on white wood](https://i0.wp.com/upload.oola.com/rola/uploads/2021/12/flay-lay-of-poached-eggs-on-wb665ae-2.jpg?resize=1000%2C667&ssl=1)
Step #2: Eggs-cellent
Add ½ tbsp vinegar to the simmering water. Crack room temperature egg into a measuring cup. Gently pour into the pan from just above the water so the egg stays intact.
Step #3: Carefully Cook
For a runny yolk, cook for 4 minutes. Add a minute or two for a medium yolk. While it’s heating, prepare small plate by lining with paper towel.
![poached egg on salmon salad](https://i0.wp.com/upload.oola.com/rola/uploads/2021/12/poached-egg-on-salmon-saladb98913-2.jpg?resize=640%2C640&ssl=1)
Step #4: Up, Up, And Away!
Using slotted spoon, gently remove the egg from water, and place on lined plate. Lightly pat dry with paper towel.
Step #5: Poached Perfection
Season to your preference with salt and pepper, and use in a myriad of ways. Poached eggs are incredible toppers for avocado toast, salads, and cured salmon, just to name a few.