Poached eggs without vinegar

About this recipe

Poached eggs are a classic preparation in which an egg is cooked out of its shell in hot water rather than fried in fat. A quiet pan, fresh eggs and a gentle hand make the difference between an intact white and wispy strands. This version deliberately omits vinegar and salt from the poaching water, so only the eggs themselves appear on the plate. Breaking each egg into a small bowl first allows the cook to check the yolk and lower it carefully into the water. The time required varies with egg size, starting temperature and the degree of doneness. Some traditions favour a runny yolk, but undercooked unpasteurised eggs can carry a foodborne illness risk. For young children, pregnant people, older adults or people with weaker immune systems, cook both yolk and white until fully firm. Serve promptly after draining.