Perfect Poached Eggs

Instruction​

• Fill a small pot with water leaving an 1-2 inches below the brim

  • A minimum of 2 inches of water is needed for poaching​

• Crack one into a ramekin or small cup

• Salt the water and bring it to a boil

• Turn off the heat

• Use a spoon to stir the water in a circular fashion creating a whirlpool effect

• ​Transfer the egg in one fast, but gentle motion at the surface of the water

  • The whirlpool should make the egg spin a bit, causing the extraneous egg white to wrap around the yolk instead of spreading out in the water.​

  • Also, because the water is moving, the water that cooled as soon it made contact with the egg is immediately displaced by new hot water, helping the egg white coagulate faster. (This is how a convection fan cooks food quicker in an oven.)

• Stir the water gently to keep the vortex moving, then cover and set a timer for 5 minutes

  • Do not uncover the lid during this time, otherwise the heat will be drastically altered.

• While waiting for eggs:

  • Line a plate with a folded paper towel

  • Prepare your bread however you'd like

• ​When the timer goes off, remove lid and stir the water in a circle again gently to make sure the egg is released from the bottom of the pan

• Scoop the egg out with a slotted spoon​ and place it on the paper towel lined plate

• Return the pot to a boil, then repeat this process, but set the timer for 4 and 1/2 minutes instead of 5

• When your timer goes off, re-add your original egg to the water to warm it up again

• Drain both eggs on a paper towel lined plate and remove an extraneous whites

• Place the egg onto your bread and season however you'd like

  • Yes, in my picture I went heavy on the pepper. I like pepper. Sue me. ​

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If you want to make more than 2 eggs at a time, follow the same instructions, but use a deep pan instead of a small pot, and do not stir the water into a whirlpool.

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