How to Poach an Egg

INGREDIENTS:

For Poached Eggs:

Egg - 2 large

Vinegar (any light colored) - 1 tablespoon

Water - about 2 cups

Salt - ¹/₂ teaspoon

DIRECTIONS:

For Poached Eggs:

Fill a small sauce pot with water, vinegar, and salt.  Place on medium heat.

You want the water to start to lightly bubble and steam, but NOT a rolling boil.  If it starts boiling, then remove the sauce pot from the heat.  Turn down the burner's heat.  Let the water come down in temperature and place it back onto the burner.

Crack your egg into a small bowl, so that you can just drop it into the water when you're ready.

Use a slotted spoon, so that when you pull the egg out of the water, you strain the egg and don't get a spoonful of water with your egg.  Once the water is bubbling and steaming, but not boiling, start stirring the water in a circle to create vortex/little tornado into the center of the pot.

Drop the egg into the spinning center.  The egg will spin a little, but it will take a little bit of time for it to form its shape as it's cooking.  The egg should take shape after about 30 seconds.  If your water starts boiling, remember you can just remove it from the heat, let the temperature come down, and place it back on the heat.

With your slotted spoon, you can slowly start to flip the egg over in the water and check the doneness around the yolk area.  This will take some finesse, just be gentle and take your time.  You want the egg to feel firm like jello, but not hard.  The center of the yolk should still be runny, but if it's not cooked enough, then the egg white will be runny.  You might need to practice this.