To poach an egg perfectly, the typical cooking time is about 3 to 4 minutes in gently simmering water. For a runny yolk with firm whites, 3 minutes is ideal, while 4 minutes will give a slightly firmer yolk but still soft inside
. Here is a concise method:
- Bring a pot of water to a gentle simmer (not a rolling boil).
- Add a tablespoon of vinegar to help the whites coagulate.
- Crack the egg into a small bowl or ramekin.
- Create a gentle vortex in the water by stirring, then carefully slide the egg into the center.
- Poach for 3 to 4 minutes, depending on desired yolk consistency.
- Remove with a slotted spoon and drain excess water before serving
This timing and technique yield tender whites and a deliciously runny yolk, the hallmark of a well-poached egg.
