To make a poached egg, crack an egg into a small bowl, then bring a pot of water to a gentle simmer with a bit of vinegar added. Stir the water to create a gentle whirlpool and carefully slide the egg into the center of the vortex. Let it cook for about 3 to 4 minutes until the whites are set but the yolk is still runny. Remove the egg with a slotted spoon and drain any excess water before serving.
Step-by-step method:
- Crack an egg into a small bowl or ramekin to ensure no shell fragments and intact yolk.
- Bring a medium pot of water to a gentle boil, then reduce to a simmer.
- Add about a tablespoon of vinegar to the water to help the egg whites coagulate.
- Stir the water in a circular motion to create a vortex.
- Gently slide the egg from the bowl into the center of the whirlpool.
- Cook for 3 to 4 minutes until whites are firm but yolk remains soft and runny.
- Use a slotted spoon to lift the egg out and drain on a paper towel.
Tips for perfect poached eggs:
- Use fresh eggs for the best shape.
- Straining the egg to remove watery whites can help reduce wispy bits.
- Don't let the water boil vigorously; a gentle simmer is key.
- Serve immediately on toast, salads, or dishes like avocado toast or Eggs Benedict.
