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Swirl-Poached Eggs

Photo: Jennifer Causey
Total time 20 mins

Serves 1

A little vinegar in the poaching water helps keep the egg whites compact, while the whirlpool and your gentle coaxing do the rest of the work. A gentle blot after the egg is out of the pan keeps water droplets from mixing with the creamy yolk and diluting the flavor and texture.


  • 2 qt. water
  • 1 tablespoon white vinegar
  • 2 large eggs
  • 1/8 teaspoon kosher salt, divided
  • 1/8 teaspoon freshly ground black pepper, divided
  • 1 (2-oz.) slice whole-grain bread, toasted
  • 1 teaspoon extra-virgin olive oil

Nutrition Information

  • calories 336
  • fat 16.6 g
  • satfat 4.3 g
  • monofat 7.7 g
  • polyfat 3.4 g
  • protein 20 g
  • carbohydrate 25 g
  • fiber 4 g
  • cholesterol 372 mg
  • iron 3 mg
  • sodium 598 mg
  • calcium 116 mg
  • sugars 4 g
  • sugars 4 g

How to Make It

  1. Bring 2 quarts water and vinegar to a gentle simmer in a medium saucepan over medium, about 6 minutes. Adjust heat as necessary to maintain a gentle simmer.
  2. Carefully crack eggs into each of 2 small bowls or ramekins, keeping yolks intact. Using a whisk, swirl water in pan in a circular motion until a whirlpool forms. Gently slip 1 egg into center of whirlpool. Using a slotted spoon, swirl water around edge of pan, gently shaping egg as it spins so the egg white forms a tight, neat oval around the yolk. Cook until white is set, about 3 minutes. Using a slotted spoon, remove egg from pan; place on a plate lined with paper towels. Gently blot top of egg with paper towel to dry. Sprinkle with half of salt and half of pepper. Repeat procedure with remaining egg, salt, and pepper.
  3. Drizzle toast slice with oil. Top with eggs.