Poaching is one of the easiest ways to cook an egg and I’m always surprised to hear how many people have not been taught how. So for those of you who have always wanted to know. Here you go!
A pot of simmering water
A slotted spoon
A towel or paper towel
Bread for toasting
Bring a pot of water to a simmer on your stove. Be sure that the water is deep enough that the eggs won’t stick to the bottom of the pot. Add a splash of vinegar to the water. I like the taste of the vinegar so I usually add about a quarter cup but adding a few tablespoons is fine too. The vinegar will stabilize the white of the egg and prevent it from spreading around the pot. Vinegar makes egg whites slightly firmer than usual; some people find this unappealing. You can always choose to omit the vinegar but in my opinion it is the best part of poached eggs. Personally I love the crisp fresh flavor the vinegar gives to the eggs. I find it especially refreshing to the palate when poached eggs are accompanied by a heavy sauce like hollandaise in eggs Benedict.
Next crack your eggs into separate bowls and have them ready for the water. It takes 3 to 5 minutes to poach an egg depending on your preference. If you want a perfect medium egg use your toast as a timer. Simply put your toast down just before you add your egg to the water and by the time it pops you will have a perfect egg. Using your slotted spoon scoop your egg out of the water and touch the bottom of the spoon to the towel or paper towel before sliding it on to your toast.This will prevent you from getting a soggy spot on your toast. Add salt and pepper and enjoy!
Just like anything else practice makes perfect. You will find the perfect speed of simmer for your water and your favorite amount of vinegar. Play with this technique and make it your own.