Fill a large, pot with 3 to 4 inches of water; bring to a boil. Add ¼ cup distilled white vinegar. Reduce to a gentle simmer: the water should be steaming and small bubbles should come up from the bottom of the pan.
STEP 2: Prepare the egg.
Break an egg into an individual small bowl. This will make it easier to drop the egg into the pot of simmering water.
Use a spoon to vigorously swirl the water until a vortex forms in the center.Submerge the lip of the bowl into the simmering water, and gently add the egg. Use a spoon to gently coax the egg white over on itself, if needed.
STEP 3: Poach the egg.
Cover and cook for 4 minutes for soft set, 5 minutes for medium set and 8 minutes for hard set.
STEP 4: Drain the egg.
Use a slotted spoon, transfer the eggs to a clean dish towel to drain for a moment before serving.
STEP 5: Serve the poached egg.
Gently place the egg on top of any delicious breakfast creation you desire and enjoy.It is that simple!
Use Fresh Eggs! - Using fresh eggs is key to making perfectly poached eggs. The egg whites of a fresh egg are denser than older eggs. The fresher the egg the tighter the poached egg will be.Use White Vinegar! - Some cooks are against adding vinegar to the water when making poached eggs. However, science shows it helps the egg white to coagulate quicker.Always Crack The Egg Into A Small Bowl First! - Cracking the eggs into a small bowl first keeps the whites and yolks in a more cohesive package. Submerging the lip of the smaller bowl into the water will deliver them into the water more gently while helping to ensure intact yolks.Recipe adapted from Bon Appetit Magazine
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