Ingredients for Dizzy Poached Eggs
- 6 large eggs
- 2 quarts (1.9 liters) water
- 1/4 cup (60ml) white vinegar
- 1 teaspoon salt
- salt and freshly ground black pepper, to taste
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Dizzy Poached Eggs? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Dizzy Poached Eggs
- Gently crack 6 large eggs into a small bowl, ensuring no bits of shell fall in.
- Fill a 3-quart saucepan with 2 quarts of water and bring to a rolling boil over medium-high heat.
- Reduce heat to medium-low. Stir in 1/4 cup (60ml) white vinegar and 1 teaspoon of salt. This helps the egg whites coagulate.
- Using a slotted spoon, create a gentle, swirling vortex in the simmering water by stirring clockwise. The goal is a consistent, slow swirl, not a violent splash.
- Carefully pour one egg at a time into the center of the swirling water. Repeat until all 6 eggs are in the pan.
- Poach for exactly 3 minutes for runny yolks, or up to 4 minutes for firmer yolks. Use a timer for consistent results!
- Gently remove the eggs using the slotted spoon and place them on a paper towel-lined plate to drain excess water.
- Season generously with salt and freshly ground black pepper to taste. Serve immediately and enjoy your perfectly poached eggs!
Nutrition Information (Approximate per serving)
Sodium
39 g
Sugar
1g
Fat
15g
Carbs
0g
