Makes 6 eggs
Ingredients
- 6 eggs
- White vinegar, as needed
- Kosher salt, as needed
Directions
- Fill a pan with water to a depth of a few inches and season it with a small amount of vinegar and salt to prevent the egg whites from spreading during cooking. The vinegar and salt should be barely perceptible, not enough that the poached egg tastes strongly of either.
- Once added, the egg will sink to the bottom of the pot, then float back to the top. The white will set around the yolk to create a teardrop shape. It generally takes 3 to 4 minutes to poach an egg properly, depending on its size. The more eggs added to the water at a time, the longer it will take for the eggs to poach properly.
- Use a slotted spoon or skimmer to gently lift the poached egg from the water. Blot the egg on paper towels to remove as much excess water as possible.
- A properly poached egg should have a fully coagulated egg white and a warm center that is only partially set, and should be tender with a compact oval shape. If the outer edges of the poached egg white look irregular or messy, use a paring knife to gently trim the edges before serving.
