How to Poach An Egg
The key to poached eggs with a nice runny center is to start with an intact yolk
Equipment
- pot
- strainer
Ingredients
- 1 egg
- water
- vinegar
Instructions
- Add a splash of vinegar to your waterbring the water to a boil dump a single egg quickly into the center of the vortex, rather than outside the center. By dumping the egg into the center, the swirling action forces the egg white to close in around the yolk to create a nicely shaped outer layer without a lot of wispy white tendrils hanging off of it.
- Cook time will vary depending on desired level of doneness. The images shown here were achieved with a 3-minute cook time. If runnier or firmer results are desired, adjust the cook time accordingly.
- When done poaching, remove eggs from water with a slotted spoon and transfer to a plate lined with paper towels to absorb any excess water. Gently pat dry before serving.
Notes
No Broken Yolks. The key to poached eggs with a nice runny center is to start with an intact yolk. If you struggle to crack open eggs without breaking the yolk, try giving them a single swift crack against the top of a bowl with a thin (vs. thick or rounded) edge. This creates a clean, thin break that is easy to crack apart without damaging the yolks in the process.