1x-poached-egg Recipe

Prepare water

Fill a small wide saucepan or skillet with about 4 cups (≈1 liter) of water so there is at least 2–3 inches (5–7 cm) depth. Add 1 tablespoon white vinegar and a pinch of fine salt. Place over medium heat and bring to a gentle simmer — small bubbles should occasionally rise from the bottom but the surface should not be at a rolling boil.

Crack egg

Crack the large egg into a small bowl or ramekin. Inspect for any shell fragments and set aside. Using a bowl makes it easier to slide the egg gently into the water.

Create a gentle whirlpool (optional)

Using a spoon, stir the simmering water in a circular motion to create a gentle whirlpool. This helps the egg white wrap around the yolk, producing a compact poached shape. Skip this step if you prefer a more freeform poach or if using very fresh eggs.

Slide egg into water

Hold the bowl low over the water (about 1 inch / 2–3 cm) and gently slide the egg into the center of the whirlpool or into the simmering water. The vinegar helps the white coagulate quickly.

Cook

Let the egg poach undisturbed. For a runny yolk, cook 3 minutes; for a slightly jammy yolk, cook 3½–4 minutes; for a fully set yolk, cook 5 minutes. Maintain a very gentle simmer — small bubbles only.

Remove and drain

Use a slotted spoon to lift the poached egg from the water. Gently rest it on a paper towel or a clean kitchen towel for a few seconds to drain excess water. Trim any ragged edges if desired.

Place the drained poached egg on the buttered toast or slice of bread. Season with a pinch of flaky sea salt and freshly ground black pepper to taste. Serve immediately while warm.