MenuLearn to control heat by poaching eggs to perfection. This recipe teaches you to recognize the right temperature and timing.
Fill a medium saucepan with 4 cups of water and add 1 tablespoon of white vinegar. Heat the water over medium heat until it reaches a gentle simmer (around 180°F).
Per serving
Crack one egg into a small bowl without breaking the yolk. This will help you gently slide it into the water.
Create a gentle whirlpool in the simmering water using a spoon. Carefully slide the egg from the bowl into the center of the whirlpool. This helps the egg white wrap around the yolk.
Allow the egg to cook undisturbed for about 3-4 minutes for a runny yolk. Use a slotted spoon to check if the egg white is set.
Once the egg is cooked to your liking, remove it with a slotted spoon and place it on a plate lined with paper towels to drain any excess water.
Repeat the process for the remaining eggs, ensuring the water remains at a gentle simmer throughout.