Poached egg

Poached eggs are a delicious and elegant way to enjoy eggs, with a tender white and a perfectly runny yolk. Here's how to make poached eggs:

Poached Egg Recipe

Ingredients:

• Fresh eggs
• Water
• 1 tablespoon vinegar (optional, helps the egg whites to coagulate)
• Salt (for seasoning, optional)

Instructions:

1. Prep the water:

   • Fill a medium-sized saucepan with water, enough to cover the eggs by about 2-3 inches.
   • Bring the water to a gentle simmer over medium heat. You should see small bubbles forming on the bottom of the pan, but the water should not be boiling vigorously. If using vinegar, add it to the water once it reaches a simmer.

2. Crack the eggs:

   • Crack each egg into a small bowl or cup. This makes it easier to slide the egg into the water gently.

3. Create a whirlpool (optional):

   • Using a spoon or a spatula, stir the water gently to create a whirlpool. This helps to wrap the egg white around the yolk.

4. Poach the eggs:

   • Gently slide the egg from the bowl into the center of the whirlpool or into the simmering water.
   • Cook the egg for about 2.5 to 4 minutes, depending on how runny you like the yolk. The whites should be set, and the yolk should remain soft and runny.

5. Remove and drain:

   • Use a slotted spoon to carefully lift the poached egg out of the water. Let it drain briefly before placing it on a paper towel or directly onto your serving plate.

6. Season and serve:

   • Season the poached egg with salt and pepper if desired. Serve it on toast, with a salad, or on top of dishes like eggs Benedict or avocado toast.

Tips:

• Freshness matters: Fresher eggs are better for poaching because the whites are less likely to spread out in the water.
• Temperature control: Maintain a gentle simmer rather than a rolling boil to avoid breaking up the egg whites.
• Avoid overcooking: Keep an eye on the time to ensure the yolk remains runny.

Enjoy your perfectly poached egg!