Ingredients
- 1 teaspoon champagne vinegar
- 2 eggs, as fresh as possible
Why This Recipe Is So Popular
Expert Cooking Tips
- Add a splash of vinegar to the water to help the egg whites set quickly.
- Crack the egg into a small bowl before gently sliding it into the simmering water.
Step 1
Fil a bowl with ice water and set it aside. Next, pour some cold water into a saucepan and warm it over medium heat. Add a splash of vinegar and a pinch of salt, then bring the water to a gentle simmer. Once it’s simmering, turn the heat down to low so it stays nice and calm.
Step 2
Crack each egg into a small cup or ramekin. Hold the cup close to the surface of the simmering water and carefully slide the egg in. Let the egg whites start to set for a minute or two. To keep them from sticking to the pan, gently nudge the eggs away from the bottom with a silicone spatula.
Step 3
Cook the eggs until the whites are firm but the yolks are still soft—this usually takes about 6 minutes. When they’re done, use a slotted spoon to lift the eggs out and immediately transfer them to the bowl of ice water to stop them from cooking any further.
Step 4
When you’re ready to serve, pop the eggs back into the warm water for a minute or two to heat them through. Finally, drain any extra water by tapping the spoon on a paper towel before plating. Enjoy!
