A simple homemade poached egg with tender whites and a rich, runny yolk. Perfect for serving on toast, salads, grain bowls, vegetables, or simply with bread.

Ingredients

• 1 large egg
• 1 tablespoon white wine vinegar
• 1 Pot of water

Instructions

1. Crack the egg into a small bowl or ramekin.
2. Fill a medium pot with water and bring it to a gentle simmer. The water should have small bubbles and light steam, not a rapid boil.
3. Stir in the white wine vinegar.
4. Using a spoon, stir the water in a circular motion to create a gentle whirlpool.
5. Carefully slide the egg into the center of the swirling water.
6. Give the water one gentle stir and allow the egg to cook for 3½ to 4 minutes.
7. If small pieces of egg white float to the surface, skim them away while the egg continues cooking.
8. Remove the egg with a slotted spoon.
9. Check the firmness. If a firmer yolk is preferred, return the egg to the water for a little longer.
10. Serve immediately.

Nutrition

Calories: 72 cal · Protein: 6 g · Saturated Fat: 1.6 g · Sugar: 0.2 g · Sodium: 70 mg