Tired of the same old breakfast? These Easy Poached Eggs with Caramelized Onions are such a delicious way to start the day that you’ll want to have them over and over.
If you love breakfast dishes, you have to try this eggs benedict and crispy air fryer bacon recipe.
The most flavorful poached eggs
For as long as I can remember, my mother has always prepared poached eggs with sautéed onions on top. The buttery caramelized onions give the plain poached egg such a rich and buttery flavor. She’s also always made poached eggs by dropping the egg into a small bowl and slowly slipping it into the simmering water. This was her secret to not breaking the yolk. This tasty breakfast recipe is so flavorful and easy to make, you’ll love serving it to your family, too. If you like your poached eggs in a spiced tomato sauce you will love our shakshuka recipe!
Flavor variations
Poached eggs can be paired with a lot of different ingredients. Some great variations on this recipe could be adding spinach, cheese, or bacon pieces to it. You could also season these easy poached eggs with cayenne pepper for some spice, or adding minced garlic to the onions. You could even add these poached eggs with caramelized onions to a burger, making a great lunch or dinner.
What to serve with poached eggs
How to make poached eggs (the easy way)
1. Saute the onions. Melt the butter in a pan over medium-high heat and add the chopped onions. Add salt and saute until they become translucent and slightly browned.
- Bring water to a boil. Meanwhile, fill a skillet with about 1 inch of water and 1 tablespoon of vinegar. Bring the water to a boil, and then drop it to a simmer.
- Poach the eggs. Drop an egg into a small bowl and slowly, in one fluid motion, slip the egg into the water. Let the egg poach for 2-4 minutes, depending on how runny you like it. Remove it with a slotted spoon. Repeat this step with every egg.
- Season and serve. Season the eggs with salt and pepper to taste and top with sauteed onions. Serve immediately. Garnish with freshly chopped dill, if desired.
Why should I add vinegar?
Vinegar helps firm up egg whites so that they don’t break apart when they enter the water. Using vinegar will ensure that your poached eggs stay together and the yolk doesn’t break during cooking.
How much vinegar should I add?
You only need to use 1 Tablespoon of vinegar when poaching eggs. Just enough to help in the cooking process, but not enough to change the way your eggs taste.
Tips to making perfect poached eggs
- Crack the egg into a bowl first. When you crack the egg into a bowl before sliding it into the cooking water, this helps avoid yolk breakage and dispersal of the egg whites as they slap into the water when you break the shell.
- Keep the water at a simmer, not a boil. If your water is boiling, it will roil the egg and affect its structure. A simmer is a more gentle way of cooking your poached eggs.
- Add vinegar to the water. While some people don’t do this, it makes the cooking process so much easier. A little bit goes a long way, so just a tablespoon is good.
- Use a slotted spoon to extract the egg. This way, you do not damage the egg trying to get rid of excess water. It just drains out of the spoon and you can serve it right away.
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Full Recipe Instructions
Easy Poached Eggs with Caramelized Onions
Ingredients
- 6 eggs
- 1/2 large onion chopped
- 4 tbsp unsalted butter
- 1 tbsp white vinegar
- water
- salt and black pepper to taste
Instructions
Sautee the onion
- Melt the butter in a pan over medium high heat and add the chopped onion. Season the onions with salt and saute until it becomes translucent and slightly browned.
Poach the eggs
- Meanwhile, fill a skillet with about 1 inch of water and 1 tablespoon of vinegar. Bring the water to a boil. Before dropping the eggs in, bring the water to a simmer. Drop an egg into a small bowl and slowly in one fluid motion slip the egg into the water. Let the egg poach for 2-4 minutes, depending on how runny you like it. Repeat this step with every egg.
- Once the egg is poached, remove it with a slotted spoon. Season the egg with salt and pepper to taste and top with the sauteed onions. Serve immediately. Garnish with freshly chopped dill, if desired.
Notes
- Crack the egg into a bowl first. When you crack the egg into a bowl before sliding it into the cooking water, this helps avoid yolk breakage and dispersal of the egg whites as they slap into the water when you break the shell.
- Keep the water at a simmer, not a boil. If your water is boiling, it will roil the egg and affect its structure. A simmer is a more gentle way of cooking your poached eggs.
- Add vinegar to the water. While some people don't do this, it makes the cooking process so much easier. A little bit goes a long way, so just a tablespoon is good.
- Use a slotted spoon to extract the egg. This way, you do not damage the egg trying to get rid of excess water. It just drains out of the spoon and you can serve it right away.
Nutrition
This Easy Poached Eggs recipe was originally published on June 8, 2015, it has been updated since.
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