Poached Egg

Using this foolproof strainer technique, you can have poached eggs anytime you want. This method eliminates the thin paper like strands of egg whites that appear when the egg hits the hot water.

Prep time: 5 minutes
Cooking time: 10 minutes

2 servings 

Ingredients

4 large eggs

2 teaspoon vinegar

1 teaspoon salt

Instructions

1. Fill a large pot three-quarters full with water and bring to a bare simmer. Add vinegar and salt.

2. Set up a large bowl of ice water and place near stove.

3. Working one at a time, crack egg into a fine-mesh sieve set over a small bowl and shake gently to allow the more liquid part of egg white to pass through.

4. Gently transfer egg to a medium bowl (eggs are more resilient than you think, but be careful not to break the protective ring of egg white surrounding yolk).

5. Once you have 4 strained eggs in bowl, gently position bowl over pot of simmering water and, one at a time, slip each egg into pot. 

6. Cook eggs, gently encouraging each to rotate with a slotted spoon so they cook evenly, until whites are set and yolks are still runny, 3 minutes. 

7. Transfer to ice bath and let cool (you can reheat them later).

Poached egg video