Hamdi Saidani This easy and delicious recipe for Julia Child’s Poached Eggs is perfect for a quick breakfast or light meal. With just a few simple ingredients, like eggs and vinegar, you can create a creamy, soft-centered poached egg that’s both nutritious and satisfying. Customize with your favorite seasonings or toppings for extra flavor!
Ingredients Needed
- 1 large egg
- 1 tablespoon white vinegar
How To Make Poached Eggs
- Prepare the water: Fill a large pot with at least 3 inches of water. Bring it to a boil over high heat, then reduce the heat to low. The water should have bubbles at the bottom but no bubbles breaking the surface.
- Prepare the egg: Crack the egg into a small mesh sieve to drain any loose egg whites, then transfer it into a small bowl or ramekin.
- Add vinegar: Once the water reaches the right temperature, stir in the vinegar.
- Create a whirlpool: Using a spoon, stir the water in the center of the pot to form a vortex. Carefully drop the egg into the center of the whirlpool.
- Cook the egg: Let the egg cook for 2 1/2 to 3 minutes until the egg white is set, and the yolk remains soft and runny. Be careful not to overcook.
- Drain the egg: Use a slotted spoon to transfer the poached egg to a paper towel to remove any excess water.
Recipe Tips
- Use fresh eggs: Fresher eggs will hold their shape better when poached, making the process easier and the result more perfect.
- Don’t overheat the water: If the water is boiling too hard, the egg will break apart. Keep the water at a gentle simmer with no bubbles breaking the surface.
- Vinegar helps set the egg white: Adding vinegar to the water helps the egg white set quickly, keeping the egg intact and looking neat.
- Swirl the water well: Creating a whirlpool before adding the egg helps the egg white wrap around the yolk, resulting in a cleaner, tighter poached egg.
- Don’t overcook: Poach the egg for no more than 3 minutes to keep the yolk runny and the egg white fully set. Overcooking can result in a tough egg.
How To Store & Reheat Leftovers
- Refrigerate: Store leftover poached eggs in an airtight container in the fridge for up to 2 days.
- Reheating: To reheat leftover poached eggs, gently warm them in simmering water for about 1-2 minutes, just until heated through. Avoid boiling to preserve their texture.
Nutrition Fact
Serving Size: 1 large poached egg (50 grams)
- Calories: 74 kcal
- Total Fat: 4.95 g
- Saturated Fat: 1.6 g
- Cholesterol: 185 mg
- Sodium: 63 mg
- Potassium: 69 mg
- Total Carbohydrate: 0.38 g
- Dietary Fiber: 0 g
- Sugars: 0.2 g
- Protein: 6.26 g
More Julia Child Recipes:
Julia Child Poached Eggs
Description
This easy and delicious recipe for Julia Child’s Poached Eggs is perfect for a quick breakfast or light meal. With just a few simple ingredients, like eggs and vinegar, you can create a creamy, soft-centered poached egg that’s both nutritious and satisfying. Customize with your favorite seasonings or toppings for extra flavor!
Ingredients
Instructions
- Prepare the water: Fill a large pot with at least 3 inches of water. Bring it to a boil over high heat, then reduce the heat to low. The water should have bubbles at the bottom but no bubbles breaking the surface.
- Prepare the egg: Crack the egg into a small mesh sieve to drain any loose egg whites, then transfer it into a small bowl or ramekin.
- Add vinegar: Once the water reaches the right temperature, stir in the vinegar.
- Create a whirlpool: Using a spoon, stir the water in the center of the pot to form a vortex. Carefully drop the egg into the center of the whirlpool.
- Cook the egg: Let the egg cook for 2 1/2 to 3 minutes until the egg white is set, and the yolk remains soft and runny. Be careful not to overcook.
- Drain the egg: Use a slotted spoon to transfer the poached egg to a paper towel to remove any excess water.
Notes
- Use fresh eggs: Fresher eggs will hold their shape better when poached, making the process easier and the result more perfect.
- Don’t overheat the water: If the water is boiling too hard, the egg will break apart. Keep the water at a gentle simmer with no bubbles breaking the surface.
- Vinegar helps set the egg white: Adding vinegar to the water helps the egg white set quickly, keeping the egg intact and looking neat.
- Swirl the water well: Creating a whirlpool before adding the egg helps the egg white wrap around the yolk, resulting in a cleaner, tighter poached egg.
- Don’t overcook: Poach the egg for no more than 3 minutes to keep the yolk runny and the egg white fully set. Overcooking can result in a tough egg.
Julia Child Poached Eggs
