The Perfect Poached Egg

my perfect poached egg

I'm slightly ashamed to say, but until today, I had never made a good poached egg. Part of that might be that I have only tried two times before. Both times were a flop and in fear of messing up yet another egg, I didn't try again.

This weekend I was out to breakfast with my friend and she ordered poached eggs. I asked her "what is the secret to making a good poached egg?", her answer, which I've heard once before, White vinegar. So, this morning, I got out my pot, added water, some vinegar and gave it a go.

Surprise, surprise, I made one perfect poached egg. I did attempt two, but only one turned out. (I over cooked number two egg, it happens)

Slotted spoon

Paper towel on plate (for drying)

What you will need:

1 Pan or pot

1 Tablespoon white vinegar

eggs, (depends on how many you want to eat)

small bowl to hold egg once cracked-before putting in pan

Slotted spoon

Paper towel on plate (for drying)

What to do:

1. Fill your pot with water, add in vinegar and bring to just below simmer. Make sure to stir the vinegar in so it distributed evenly in the water.

2. Crack your egg into the small bowl or cup.

3. When you water is just under a simmer, not boiling, because that will turn your egg into egg flower soup, slowly poor your egg into the water. With your slotted spoon, gather the edges, keeping the egg in one small egg shape.

4. Cook for 2-4 minutes, depending on how runny you like your egg. You can cover pot with lid, or just watch carefully as I did. Use slotted spoon to make sure egg stays together, and to keep water over the top if you pan is shallow.

5. Remove from pan with slotted spoon, and place on paper towel to drain excess water.

6. Serve on top fresh greens and sprinkle with salt and pepper!

And there you have it.... I would love to hear about your poached egg success!!