How to Poach an Egg

INGREDIENTS

• 1 large egg (or as many as you like!)
• 1 tablespoon white vinegar

DIRECTIONS

1. Fill a wide, large saucepan with water 2 inches deep. Place over medium-high heat and bring it to a boil, then reduce the heat so it is barely simmering. (You should see bubbles on the bottom of the pan, but the water shouldn’t be boiling or bubbling up to the top.)
2. When you’re ready to cook, crack an egg into a small bowl or ramekin. Stir the white vinegar into the hot water.
3. Using a spoon, stir the water in a circular motion to create a vortex or tornado-like movement in the pan. Carefully pour the egg into the center of the swirling water, and cook, undisturbed for about 3 minutes. The egg whites should be opaque and firm, but the egg should give when gently pressed with the back of a spoon.
4. Use a slotted spoon to carefully remove the egg, letting excess water drip back into the pan. Place on a paper towel-lined plate to absorb the extra water. Continue poaching eggs, adding more water if needed to keep the depth around 2 inches. Serve hot as desired or simply sprinkled with salt and pepper.