Poached Eggs
ACTIVE TIME: 15 minutes
TOTAL TIME: 15 minutes
Yield: 1 serving
Photo by Lynne Calamia
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Software
- 1 teaspoon kosher salt
- 2 teaspoons white wine vinegar
- 1 large egg, chilled
Specialized Hardware
Custard cup or small ramekin
ACTIVE TIME: 15 minutes
TOTAL TIME: 15 minutes
Yield: 1 serving
Procedure
- Add enough water to come 1 inch up the side of a narrow, deep 2-quart saucier. Add the salt and vinegar and bring to a simmer over medium heat. Meanwhile, crack the egg into a custard cup or small ramekin. Use the handle of a spatula or spoon to quickly stir the water in one direction until it's all smoothly spinning around.
- Carefully drop the egg into the center of the whirlpool. The swirling water will help prevent the white from "feathering," or spreading out in the pan.
- Turn off the heat, cover the pan, and set your timer for 5 minutes. Don't peek, poke, stir, or accost the egg in any way.
- Remove the egg with a slotted spoon and serve immediately. Alternatively, move the egg to an ice bath and refrigerate up to 8 hours. Reheat in warm water just before serving.
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