We consume a lot of eggs around here and they’re featured almost daily in our meal plans. My favorite way to enjoy eggs is usually poached, the delicate texture and perfectly runny yolks works well with so many dishes from breakfasts to soups to even a steak and eggs dinner.

However, poaching an egg can be tricky. My friends always ask how I consistently end up with perfect poached eggs – and the answer is a LOT of practice! In this quick video, I show you how I get them right each time.

Once I put the egg in the water, I cook it for about 90 seconds to get a perfect, runny yolk and well-cooked whites. If you prefer a firmer yolk, just leave it in for an extra 30 seconds before removing from the boiling water.

I also just use plain white vinegar in the water, but you can use flavored vinegars like tarragon or apple cider to impart a slight bit of flavor to the egg.


Previous articleLow Carb Everything Bagels
Next articleLow Carb Shrimp Burritos
Hi! I created Ketology after struggling for years with hormonal changes and weight gain. As I got older, I found managing my weight and moods became more and more of a struggle. Within 3 months of switching to a ketogenic lifestyle tailored for my age, I not only shed 30 pounds of stubborn fat, but my mood improved, my focus sharpened and I have had nothing but positive effects! Learn more about my journey here.


Please enter your comment!
Please enter your name here