When it comes to eggs, the poached variety tend to cause the most anxiety for home cooks. But, we are going to conquer this recipe, people! Again, the secret here is just to leave the egg alone while it's doing its thing. Don't worry when the whirlpools inevitably die down; those swirls have served their purpose.
Ingredients
1 egg
1 capful
of white vinegar
Small
bowl of cold water
Instructions
1. Put
1 1/2 to 2 inches of water into a pot or a pan with high edges, and add a capful
of white vinegar.
2. Break
your egg into a small bowl or ramekin and set aside.
4. Working quickly with a wooden spoon, create a whirlpool and slide your egg right into the
center (don't be afraid to dip the bowl or ramekin right into the water).
6. Remove
the egg from the hot water with a slotted spoon and place it on paper towels to
drain.
7.
Enjoy immediately.
Tip: You can store poached eggs for up
to 8 hours. If you are not going to serve them immediately, place the egg in a
cold-water bath to stop the cooking processs, place them on a paper towel
to drain, and refrigerate.