Description
A poached egg is an egg that has been cooked by gently simmering it in water, creating a tender white and a runny yolk. This cooking method keeps the egg light and soft, making it a popular choice for breakfast and brunch dishes.
Ingredients
Scale
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- 1 fresh egg
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- Water, for poaching
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- A dash of vinegar (optional, helps the egg white set faster)
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- Salt and freshly ground black pepper, to taste
Instructions
1. Prepare the Water
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- Fill a saucepan with about 2-3 inches of water and bring it to a gentle simmer over medium heat. You want small bubbles, not a rolling boil.
2. Add Vinegar (Optional)
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- Add a dash of vinegar to the water. This step is optional but can help the egg whites coagulate faster, resulting in a neater poached egg.
3. Crack the Egg
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- Crack the egg into a small bowl or ramekin. This makes it easier to slide the egg into the water and reduces the risk of breaking the yolk.
4. Create a Whirlpool (Optional)
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- Using a spoon, gently swirl the water to create a small whirlpool. This technique can help keep the egg white together, particularly useful when poaching multiple eggs.