Poached eggs are a breakfast staple! Cut into the firm egg white exterior to find a creamy, golden-yellow egg yolk in the center—so good! Here’s how to poach eggs so they turn out perfect.

Whether you serve them alone, with Hollandaise Sauce, or go the full nine yards and make Eggs Benedict, poached eggs are always a special treat.


Eggs White vinegar

Fill a large, wide saucepan with 2 inches of water. Bring to a boil, then reduce heat to a slow simmer and add the vinegar.


Break an egg into a small bowl, then gently tip it into the simmering water. Repeat with the remaining eggs.


Let the eggs simmer in the water until the whites are just set; this takes about 3 minutes.


Use a slotted spoon to remove the eggs, then place them on a paper-towel-lined plate to drain.


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