Nutrition
Per servingIngredients
- check_circle1/2 medium lemon, juiced
- radio_button_unchecked1 tablespoon extra-virgin olive oil
- radio_button_unchecked1 1/2 cups water
- radio_button_unchecked1 1/2 tablespoons white vinegar
- radio_button_unchecked2 large eggs
- radio_button_unchecked1 pinch salt and ground black pepper, to taste
Instructions
Prepare Lemon Dressing
In a small serving bowl, combine the freshly squeezed lemon juice and extra-virgin olive oil. Whisk them together until well combined and slightly emulsified.
Simmer Poaching Liquid
Pour the water and white vinegar into a medium sauté pan or a small saucepan. Bring the mixture to a slow boil over medium-high heat, then immediately reduce the heat to medium-low to maintain a gentle simmer. You should see small bubbles rising to the surface, but it should not be a rolling boil.
The vinegar helps the egg whites set faster and stay together, preventing them from spreading out too much in the water.
Add Eggs to Water
Crack one egg into a small bowl or ramekin, ensuring the yolk remains intact. Gently lower the edge of the bowl to the surface of the simmering water and carefully slip the egg in. Repeat this process with the second egg.
Cracking the egg into a separate bowl first makes it easier to slide it into the water without breaking the yolk and helps prevent shell fragments from getting into the pan.
Poach to Perfection
Let the eggs cook in the simmering water for 2 to 3 minutes. The whites should be completely set and opaque, while the yolks should still be runny on the inside. Adjust cooking time slightly for firmer or softer yolks.
You can gently nudge the eggs with a spoon if they stick to the bottom of the pan.
Serve and Season
Using a slotted spoon, carefully lift the poached eggs out of the water, allowing excess water to drain off. Place them into the serving bowl with the lemon-oil mixture. Gently break the yolks with a fork, then drizzle the dressing over them. Stir the yolks twice to combine with the dressing, and season with salt and pepper to taste.
The mixture of yolk, oil, and lemon creates a creamy texture, almost like a quick hollandaise sauce. Serve immediately with toast or potatoes.
Chef's Notes & Tips
Simmer Poaching Liquid
The vinegar helps the egg whites set faster and stay together, preventing them from spreading out too much in the water.
Add Eggs to Water
Cracking the egg into a separate bowl first makes it easier to slide it into the water without breaking the yolk and helps prevent shell fragments from getting into the pan.
Poach to Perfection
You can gently nudge the eggs with a spoon if they stick to the bottom of the pan.
Serve and Season
The mixture of yolk, oil, and lemon creates a creamy texture, almost like a quick hollandaise sauce. Serve immediately with toast or potatoes.
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