Description
This classic poached egg recipe delivers perfectly tender whites and a runny yolk using a simple whirlpool technique. With just an egg and a touch of vinegar, you can create a delicate poached egg perfect for breakfast or adding to various dishes.
Ingredients
Ingredients
- 1 cold egg
- 2 tablespoons white vinegar
Instructions
- Boil water: Bring a large pot of water to a low boil over medium heat, ensuring the water is hot but not roaring boil.
- Strain the egg: Crack the egg into a fine mesh strainer over the sink and gently shake to drain any loose egg whites, which helps keep the poached egg compact. Transfer the strained egg to a small bowl.
- Add vinegar to the pot: Stir 2 tablespoons of white vinegar into the pot. This helps the egg whites coagulate faster for a neater poach.
- Create a whirlpool: Stir the water continuously in a circular motion to form a gentle whirlpool in the center of the pot.
- Poach the egg: Carefully pour the egg into the center of the whirlpool and cook without disturbing until the whites turn opaque and set, about 3 minutes.
- Remove the egg: Using a slotted spoon, carefully lift the poached egg from the water and transfer it to a plate lined with paper towels to absorb any excess water.
- Serve or store: Serve immediately, or to store, refrigerate the egg submerged in water for up to 1 day. To reheat, add the egg to boiling water for about 30 seconds until warmed through.
Notes
- Using cold eggs helps the whites stay compact during poaching.
- The vinegar helps the egg whites coagulate more quickly and prevents spreading.
- Shaking off loose whites before poaching leads to a neater, tidier poached egg.
- Reheating in hot water helps maintain the texture without overcooking.
