How to Poach an Egg
There are a few ways to poach an egg, this method being my favorite. It’s important to use a deep pot even though you’re only poaching one egg at a time. The egg will hit the bottom and disassemble in a shallow pot; it needs to be deep enough for the egg to drop and reassemble around itself without hitting the bottom. Wait to add the salt until the very end, as adding salt to the water toughens the egg white.
Ingredients
- 1 teaspoon white wine or red wine vinegar
- 1 egg
- Salt
Instructions
- Fill a medium to large pot three-quarters full with water.
- Add the vinegar and bring to a boil over high heat.
- Have a bowl of cold water ready.
- Turn the heat to medium-low and wait until the water comes to a steady but gentle simmer.
- Crack an egg into a small bowl or glass.
- Use a spoon to swirl the water, forming a whirlpool.
- As the water spins, pour the egg into the whirlpool’s center.
- The swirling water will force the egg white to reassemble around the yolk.
- Allow the egg to simmer for 3½ minutes.
- Use a slotted spoon to remove it from the water and plunge it into the bowl of cold water to stop it from cooking further.
- After a few seconds, remove the egg from the cold water and place it on a paper towel to drain.
- Finish with a pinch of salt.