Ingredients
Eggs
- 1 cold egg
Other
- 2 tablespoons white vinegar
Instructions
- Prepare the Water: Bring a large pot of water to a low boil over medium heat to ensure it is simmering but not boiling vigorously.
- Strain the Egg: Crack the cold egg into a fine mesh strainer held over the sink, gently shaking to drain off any loose egg whites, then transfer the strained egg to a small bowl.
- Create Whirlpool: Add the white vinegar to the pot and stir the water continuously in a circular motion to create a whirlpool effect in the center of the pot.
- Cook the Egg: Carefully pour the egg into the center of the whirlpool and cook without disturbing until the egg white is opaque and the yolk remains runny, about 3 minutes.
- Remove and Drain: Use a slotted spoon to carefully lift the poached egg from the water and transfer it to a plate lined with paper towels to drain any excess water.
- Storage and Reheating: If not eating immediately, store the poached egg in refrigerated water for up to 1 day. To reheat, place the egg in boiling water for about 30 seconds until warm.
Notes
- You can poach up to 4 eggs at once, but add each egg separately and ensure they do not touch during cooking to maintain shape.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: International
