Perfect Poached Eggs

 



The perfect poached egg is simpler than you think!


Ingredients and utensils:

1 narrow, deep pot filled up to the 2/3 point with water

1 tbsp vinegar

1 large egg at room temperature

Ladle and long-handled spoon


Method:

Add the vinegar to the water and bring it to a boil. Then reduce the heat to bring it to a gentle simmer.

Create a 'whirlpool' by stirring the water with the long-handled spoon.

Break the egg into a small bowl and pour the egg gently into the 'whirlpool.'

Once the egg starts to come together, use the ladle to scoop up the egg, still letting it rest underwater while it simmers and cooks.

Hold it for one minute or until the yolk is slightly firm but still wobbly. Then scoop out the egg and drain the water.

Season with salt and pepper, and serve immediately.




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