Easy Poached Egg
Materials
- 1+ eggs the fresher, the better
Instructions
- Heat the water on high (I add vinegar to my water when I first boil, just a very small amount!) until it comes to a boil.
- Lower the heat until the water is at a bare simmer (just a few bubbles coming up every so often)
- Crack the egg into a separate bowl
- Begin to stir the water as you gently slide in the egg (1 at a time) to the water. You can repeat this step with more eggs. I recommend preparing them in separate bowls first to save time.
- Turn off the heat, cover the pan + set a timer for 4 minutes
- Remove the eggs (gently) with a spoon.
- Place eggs on a paper towel on a plate to soak up the excess water. Trim off any excess egg white bits.
Notes
Fresh eggs work best for poaching. Do not salt your water as this will cause your egg whites to break up and get wispy. I like to add a splash of vinegar to my water--the vinegar helps the proteins in the egg white coagulate. The vinegar does not affect the taste of the egg either!