The Secret and Easiest Method of Poaching an Egg

A poached egg is an egg that has been cooked by poaching, that is to say, cooked in water without the use of oil or fat in its preparation. Popular dishes for poached eggs include Eggs Benedict, Eggs Florentine, and Eggs Fletcher. Poached eggs are also the basis of some soups and Louisiana Creole cuisine.

Ingredients

• Eggs!
• Optional: Bread
• Optional: Vinegar and salt

Method of Preparation

1. Prepare a pan of water and heat it to a simmer.
2. Begin stirring the water vigorously to create a vortex in the water.
3. Quickly crack the egg and carefully place it into the water.
4. Allow the egg to cook in the water for about 3 minutes (if you prefer a hard yolk, 5-8 minutes is required, depending on how cold the egg is and how hot the water is.)
5. With a large, cooking spoon, rescue the egg from the hot water bath and place it on your plate.
6. Poached eggs are usually served with toast or a bread of your choice.

Tips

• Fresh eggs usually yield better results
• The 'perfect' poached egg has a runny yolk, with a hardening crust and no raw white.
• A bit of vinegar and salt may be added to prevent the dispersion of egg white as it is slid into the water.

Poached eggs sprinkled with matcha and salt, served on sourdough bread. via wikipedia