A poached egg is a perfectly cooked egg without its shell, with a soft, runny yolk and tender white. It’s a great addition to salads, toast, or served with various dishes for a rich, flavorful experience.
Ingredients
- 1 fresh egg
- Water (enough to fill a saucepan)
- 1 tablespoon vinegar (optional, helps with egg coagulation)
- Salt (to taste)
Instructions
- Prepare the water: Fill a medium saucepan with water, enough to submerge the egg. Bring it to a gentle simmer over medium heat (around 180-190°F or 82-88°C). Add vinegar if desired.
- Crack the egg: Crack the egg into a small cup or ramekin to make it easier to slide into the water.
- Poach the egg: Stir the simmering water gently to create a whirlpool effect. Carefully slide the egg into the center of the whirlpool. This will help the egg white wrap around the yolk.
- Cook the egg: Let the egg cook for 3-4 minutes for a soft, runny yolk. If you prefer a firmer yolk, cook for an extra minute.
- Remove and drain: Use a slotted spoon to carefully lift the poached egg out of the water. Drain the excess water on a paper towel.
- Serve: Season with salt and pepper, and serve immediately on toast, salad, or as desired. Enjoy!