🛒 What You’ll Need: Just 2 Ingredients
Fresh large eggs (the fresher, the firmer the whites)
Water (plain tap water—no vinegar needed!)
Optional:
A small ramekin or cup (for sliding in the egg)
Slotted spoon (for lifting)
That’s it.
No special tools.
No “pro tips” that don’t work.
💡 Pro tip: Use eggs within 7–10 days of purchase—they hold their shape better.
🔥 How to Make Them: Step-by-Step, Yolk-by-Yolk
Let’s cook this like we’re making edible art—one perfect egg at a time.
Step 1: Heat the Water
Fill a deep skillet or saucepan with 3–4 inches of water.
Bring to a gentle simmer —tiny bubbles rising, but no rolling boil.
👉 Ideal temp: ~180°F (82°C). Too hot = tough whites. Too cool = won’t set.
Step 2: Crack Into a Cup
Crack one egg into a small ramekin or cup.
👉 This lets you slide it in smoothly—no splashing or spreading.
Step 3: Slide In Gently
Lower the ramekin close to the water.
Tip slowly and let the egg glide in—like dropping a pebble into still water.
👉 No swirling. No vortex. Just calm entry.
Step 4: Cook Low & Slow
Cook 3–4 minutes for a runny yolk.
For slightly firmer yolks: up to 5 mins.
👉 The egg should puff slightly and look set on the outside.
Step 5: Remove & Drain
Use a slotted spoon to lift the egg out gently.
Let excess water drain off for a few seconds.
Optional: Trim any ragged edges with kitchen shears (for restaurant-style polish).
Serve immediately—on toast, salads, ramen, or grain bowls.
Bonus: Reheat gently in warm water if needed (never microwave!).
💡 Pro Tips for Next-Level Success
✅
Use fresh eggs
Fresher = tighter whites that stay together
✅
Simmer, don’t boil
Gentle heat = even cooking, no tearing
✅
Cook one at a time
Prevents crowding and sticking
✅
Add salt to water?
Yes—½ tsp per quart enhances flavor
✅
Make ahead?
Poach, then shock in ice water. Reheat in warm water before serving
🚫 Skip the vinegar —it can make whites tough and adds unwanted flavor
🚫 Stop the swirling —it breaks yolks and creates stringiness
🍽️ When to Serve These Golden Gems
🥪 On avocado toast with chili flakes
🍜 Over ramen or bibimbap
🥗 On top of a spinach salad
🍳 With roasted tomatoes and sourdough
Because once they taste that silky-white, molten-yolk perfection?
They’ll be converted.
❤️ Final Thought: Great Food Doesn’t Have to Be Complicated
You don’t need 17 ingredients or a culinary degree to make something magical.
Sometimes, all it takes is:
One egg
A pot of water
And the courage to say: “Today, I’m doing it right.”
And when your partner says, “Did you get this from a café?”
Or your kid asks for “one more” after dinner…
You’ll know:
You didn’t just make breakfast.
You made joy.