Poached eggs
Perfectly poached eggs cooked gently in simmering water with vinegar, finished simply with salt and black pepper for a classic breakfast or brunch staple.
Updated : 04 February, 2026
Easy
About 20 min.
Ingredients
1 tablespoon
White wine vinegar
2
Eggs
to taste
Salt
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Fill a small saucepan just over one-third full with cold water and bring it to the boil.
Step 2
Add the vinegar, then lower the heat so the water is gently simmering.
Step 3
Crack each egg into a small bowl, one at a time, and carefully slide it into the simmering water. Poach lightly for 2-3 minutes, until the whites are set but the yolks remain soft.
Step 4
Lift the eggs out with a slotted spoon and drain briefly on kitchen paper.
Step 5
Season with salt and freshly ground black pepper, then serve straight away.
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