Making poached eggs is a lot easier than many of us might expect (even for those folks who will never be on Iron Chef). Sure, it's a delicate process and not the most fail-proof of recipes, but it only takes a little know-how to get it right each and every time.
- 1 tablespoon white vinegar
- Dash sea salt
- 1 egg
- Calories 74
- Protein 6 g
- Carbs 0 g
- Sugars 0 g
- Sodium 226 mg
- Fat 5 g
- Saturated 2 g
- Fill a small pot with about five inches of water. Cover and slowly bring to a simmer. Add vinegar and sea salt.
- Crack egg into a small cup. (This will make it easier and cleaner to pour it into the water.) Use a spoon to stir water slowly in circular motions, creating a minor whirlpool effect. (This will help to contain egg in the center.)
- Remove spoon and pour egg delicately into center of whirlpool. Egg will fray a little bit, but not too much. (If it spreads into many little pieces, this could be indication it isn't fresh enough.) Use spoon to delicately pull edges of egg whites toward yolk center, containing egg in the center.
- Simmer for 2 to 3 minutes for a soft, slightly-runny egg or 4 to 5 minutes for a fully cooked egg. Use a slotted spoon to delicately remove egg. Place slotted spoon at an angle over a paper towel to drain liquid.