Poaching an egg can be a tricky task, but with a few simple techniques, you can achieve a perfectly poached egg every time.
First, fill a medium-sized saucepan with water and bring it to a simmer. You can add a splash of vinegar to the water, which will help the egg whites coagulate more quickly, but it is not necessary.
Next, crack your egg into a small bowl or ramekin. This will make it easier to carefully lower the egg into the water.
Using a spoon, create a gentle whirlpool in the water by stirring in a circular motion. This will help the egg whites wrap around the yolk, creating a more attractive and compact shape.
Carefully slide the egg into the center of the whirlpool. Cook the egg for about 2-3 minutes for a soft yolk, or 4-5 minutes for a firmer yolk.
Once the egg is cooked to your liking, use a slotted spoon to remove it from the water. Drain any excess water and serve immediately.
Poached eggs can be enjoyed on their own or as a topping for salads, sandwiches, and pasta dishes. With a little practice, you’ll be able to poach eggs like a pro in no time!