Poached eggs are an art form and one of the best ways to eat eggs. They are beautiful on top of toast. They are exquisite with hollandaise sauce on top of an english muffin. Poached eggs are, in short, perfectly suited for those days when you feel like treating yourself to something decadent. Do you know how to poach an egg?
The problem is, of course, that poaching an egg requires more effort than scrambling them. And it seems a little difficult at first glance, but with a little practice you can master the technique and be Queen (or King) of the Kitchen.
So, here’s what you need:
- Medium Sauce pan
- White vinegar
- Slotted Spoon
Process: Start by filling your sauce pan with at least one inch of water. Add a pinch of salt and 2 tsp. white vinegar. Let the water come to a heavy simmer. While the water is doing it’s thing, go ahead and crack a cold egg into a small dish (like this one). As the water starts to boil. start stirring the water in a clockwise direction with a spoon until it’s spinning around in a little whirlpool. This technique helps keep the white of the egg from spreading out and creates a nice little pouch for the yolk. As the water is spinning, carefully drop the egg into the middle of the whirlpool. Then, turn off the heat, cover the pan and set a timer for five minutes. Resist the temptation to peek at your egg-let it sit covered for the full five minutes. Using your slotted spoon, gently lift the egg out of the pan and either serve immediately on top of toast or another delicious creation! If you need to make it ahead of time, you can transfer the egg to an ice bath and store in the fridge until you’re ready. Just reheat with warm water (not the microwave). 
And there you have it! A perfectly poached egg! If poaching an egg seems like too much effort, make the investment and grab one of these puppies. You wont regret it. Happy baking!
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