An essential French classic: a perfectly set firm white with a luxuriously runny golden yolk, delicate and refined. Ideal for an indulgent breakfast or as an elegant accompaniment to fresh green salads.
⏱️8 min
📊Easy
👥2 servings
🍽️Main
quickbudget-friendlyvegetarian
Ingredients
2 piècesfresh eggs
1 litrewater
30 mlwhite vinegar
1 pincéefine salt
Instructions
1PREPARE THE COOKING WATER: Pour water into a saucepan and bring it to a gentle simmer (small bubbles rising steadily from the bottom, not a rolling boil). Add the white vinegar and a pinch of salt. The vinegar helps the egg white coagulate quickly and creates an ideal environment for forming a regular shape.
2CRACK THE EGG: Gently crack your fresh egg into a small bowl or cup. This step is crucial to prevent the yolk from breaking. Verify that your egg is truly fresh, as an older egg will have whites that disperse into the water.
3CREATE A WHIRLPOOL: Using a spoon, create a small whirlpool in the simmering water. This circular motion helps the white wrap around the yolk and gives the egg a regular, compact shape.
4GENTLY SLIP IN THE EGG: While maintaining the whirlpool with your spoon, slowly pour the egg from the bowl into the center of the whirlpool. The water should continue to simmer gently, not boil. Cook for approximately 3 to 4 minutes to achieve a well-coagulated white and a runny yolk.
5REMOVE AND DRAIN: Using a slotted spoon, carefully lift the poached egg from the water. Pass it quickly over a damp cloth or directly onto your plate. You can first trim away any overcooked white strands with scissors for a more refined presentation.
6PLATE AND SERVE: Place the poached egg on a slice of toasted bread, a salad, or simply in a warm bowl. Season with salt and freshly ground pepper. Serve immediately to enjoy the runny yolk that flows deliciously.