Up to you!
Prep Time: 0 Minutes
Cook Time: 10 Minutes
Approx. Total/Net Carbs for Entire Dish:
< 1 g / < 1 g
Tips & Substitutions
Be sure to use fresh eggs! Fresher eggs have thicker whites which leads to plumper poached eggs.
The white vinegar and lack of salt in the boiling water help the eggs agglutinate.
The whirlpooling helps keep the egg together better but is not a necessary step.
When cooking the egg, make sure the heat is not too high - you don’t want the egg being bumped around during the cooking process.
Want to keep your eggs warm while you cook some more? Just add the eggs to warm water. Make sure the water is not so hot though that the eggs keep cooking.
If you aren't sure whether your eggs are done, you can use a slotted spoon to pick them out of the water, let them cool for a second, and gently feel how hard the yolk is. With time you’ll get a sense of what done (for you) feels like.
Fill a pot with at least 2 inches of water and a drop of white vinegar and bring to a simmer. Use more vinegar if you are making more than one egg but don’t worry about being exact - just a dash is fine.
Crack the egg into a ramekin or cup to make it easier to add to the water.
If you’re making 1-2 eggs: Stir the pot to create a gentle whirlpool. Carefully drop one egg at a time into the center with about 15-30 seconds in between drops. .
If you’re making more eggs: Forego the whirlpool and simply add the eggs with about 15-30 seconds in between drops.
Cook for 3-4 minutes until the egg has set.
Remove with a slotted spoon and drain and dry.
Add salt and pepper to taste and serve.