Poached Eggs

One of the basic techniques for cooking eggs. Also an excellent recipe for people on a diet, as no fat is added.

Ingredients (for 2)

  • 2 eggs
  • 2 tbsp white wine vinegar
  • salt


  • Take a deep saucepan, fill it with abundant water and place over high heat
  • When bubbles start to form on the bottom of the pan, but water is not yet boiling, add white wine vinegar
  • When the water is simmering, use a wooden spoon to spin the water clockwise
  • Immediately crack the egg in a cup and gently drop it from the cup into the water
  • The spin of the water should keep the egg white close to its yolk
  • Turn off the heat and cook for 3 minutes (very soft) to 4 minutes (soft)
  • Lift the egg out of the pan with a slotted spoon and place on a plate
  • Add a pinch of salt and serve immediately

Best Served With

Toasted bread and vegetables

Tips from the Chef

  • You can help the egg white to stay close to the yolk with a spoon
  • If the eggs come straight from the fridge, add 1 minute to the cooking time