Ingredients
Ingredients
- 1 large egg, cold (or as many as you like)
- 1 tablespoon distilled white vinegar
Instructions
- Heat the water: Fill a wide, large saucepan with 2 inches of water. Place over medium-high heat and bring to a boil. Then reduce the heat to maintain a barely simmering temperature of about 180-190°F, with small bubbles on the bottom but no vigorous boiling.
- Prepare the egg: Crack the cold egg into a small bowl or ramekin to ease the transfer into the water.
- Add vinegar: Stir 1 tablespoon of distilled white vinegar into the hot simmering water to help the egg white coagulate quickly.
- Create a vortex: Use a spoon to stir the water gently in a circular motion to create a vortex or tornado-like swirl in the pan.
- Poach the egg: Carefully slide the egg from the bowl into the center of the swirling water. Let it cook undisturbed for about 3 minutes until the whites are opaque and firm but the yolk remains runny.
- Remove and drain: Use a slotted spoon to lift the poached egg out of the water. Allow excess water to drip back into the pan, then place the egg on a paper towel-lined plate to absorb remaining moisture.
- Repeat and serve: Poach additional eggs as desired, maintaining water depth and temperature. Serve hot, seasoned with salt and pepper or as desired.
Notes
- Maintain water temperature just below simmering to prevent bubbles from breaking the egg and causing it to split open.
- If needed, add more water during cooking to keep the depth about 2 inches for best results.
- Use fresh cold eggs for better poaching consistency.
- Serve immediately for optimal texture; the yolk should remain runny.
- Prep Time: 5 minutes
- Cook Time: 3 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: International
