Basic Poached Eggs

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  • Water, for the pan
  • Splash of white or white wine vinegar
  • 2 eggs


Bring a saucepan of water to a gentle simmer and add a splash of vinegar. Crack a fresh egg into an individual ramekin cup.

Using a slotted spoon, create a gentle whirlpool in the water to help keep the egg white wrapped around the yolk. Slowly tip the egg into the water and let cook for 3 to 4 minutes. Remove the egg with the slotted spoon and drain on paper towels. Repeat with remaining egg.

Special notes:

Avoid using dark vinegars, as they may discolor the eggs.

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