Level V: Pro-Worthy Poached Eggs

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. 

1 egg
1 capful
of white vinegar
bowl of cold water

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.

3. Heat the water until it reaches a gentle boil (you'll see little bubbles on the bottom).

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).

5. Leave the egg alone for 4 to 5 minutes and allow it to cook.

6. Remove
the egg from the hot water with a slotted spoon and place it on paper towels to

Enjoy immediately.

: 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. 

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