- Serves: 1
- Prep Time: 1m
- Cook Time: 5m
- Ready In: 6m
A basic and classic egg dish. A poached egg is an egg that has been cooked by poaching in water.
- 1 Ounce White Vineger
- 1 Large Egg
Crack an egg into a glass bowl.
Fill up a pot with water. Turn the heat onto high. Pour in an ounce of white vinegar.
Once the water reaches a boil, turn it down to medium-high heat so that the surface of the water is just lightly breaking. You don't want it rapidly boiling.
Stir the water in a circular motion, creating a whirlpool. Pour the egg into the center of the whirlpool. The egg should stay in the center of the pot, wrapping the white around the yolk.
Prepare a bowl of cold water. After 45 seconds to a minute, remove the egg from the pot, and place into the bowl of cold water. After a few seconds, the egg should be cool. Remove the egg from the cold water, and pat dry. Remove any excess egg white hanging off, and serve.
If done properly, the yolk should should be runny.