What You Need
- Medium saucepan or saucier
- Small bowl or ramekin
- Fresh Egg(s)
- Slotted Spoon
- Pour about 1 1/2 to 2 inches of water into a saucepan or saucier.
- Add 2 teaspoons of vinegar to the water.
- Break an egg into a cup or ramekin.
- Bring the water to a simmer over medium heat.
- If you're poaching just one egg, take the handle of your slotted spoon or spatula and create a vortex in the water by swirling it around in tight circles in the center of the pan. For more than one egg, skip this step.
- Carefully dip the ramekin or cup partially into the water and slide the egg from the cup into the water.
- Cook for about 3 to 4 minutes, or until the yolks are still runny but the whites are firm.
- To test, lift an egg out of the water with a slotted spoon and gently press the thickest part of the white with a finger. If it feels firm to the touch, it's done.
- For perfectly round eggs, trim with a knife or scissors.
- Drain lightly, season and serve.
Tip: To poach eggs in advance, slip the poached eggs into a bowl of cool water. Refrigerate for up to 24 hours. To reheat, place the eggs in hot water for about 10 minutes. Drain well before serving.
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