Poached egg
A poached egg is an egg that has been cooked outside the shell in simmering water until the white is set but the yolk remains runny. It’s a popular breakfast item known for its delicate texture and rich flavor.
🍳 How to Make a Poached Egg
- Boil water in a shallow pan and add a splash of vinegar (optional, to help the egg white set).
- Crack an egg into a small bowl.
- Gently slide the egg into simmering water.
- Cook for 3–4 minutes for a runny yolk, or longer if you prefer firm yolks.
- Remove with a slotted spoon and drain on paper towels.
🥗 Serving Ideas
- Eggs Benedict – served on an English muffin with ham and hollandaise sauce.
- Avocado toast – topped with a poached egg for creaminess.
- Salads or grain bowls – adds protein and richness.
- Simple with salt, pepper, and herbs for a quick meal.
🥚 Nutrition (per large egg)
- Calories: ~70 kcal
- Protein: 6 g
- Fat: 5 g
- Rich in vitamins B12, D, and choline
Poaching is healthier than frying because it uses no oil and preserves most nutrients.
💡 Tips for Perfect Poached Eggs
- Use fresh eggs – they hold their shape better.
- Swirl the water before adding the egg to help wrap the white around the yolk.
- Add a little vinegar or salt to the water to improve texture.
If you want, I can also show a trick to poach eggs perfectly every time so the whites are smooth and the yolks stay runny.
