I’ve always been a fan of eggs. I was always able to make the different styles: scrambled, fried, boiled, but for some reason, I could never figure out how to poach and egg without the whites turning into squid tentacles as soon as it hit the water. I knew that vinegar is somehow a factor, but even when I used it, my poached eggs looked more like a jellyfish and less like a perfect conical white with a creamy, runny yolk in the middle. That is, until now. Today, I was able to get the poached egg down.
- 1 egg
- ¼ cup distilled white vinegar
- salt and pepper to taste
- Bring a small pot of water to a light simmer.
- Place raw egg in a ramekin with vinegar and let sit for 1 minute. This will tighten up the egg a little. It’s almost as though the egg is ‘hugging’ itself in the pool of vinegar.
- Gently stir simmering water so that a whirlpool forms in the center.
- Pour egg and vinegar into the center of the whirlpool and let cook for 2 minutes. This will yield a perfectly runny yolk. If you like your yolk a little stiffer, cook egg longer.
- Use a slotted spoon to remove egg from water and gently pat dry.
- Sprinkle with salt and pepper and serve.
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