Poached Egg
Photo: AnonymousUnknown author, CC BY-SA 4.0
A poached egg is a whole egg cooked gently in hot water, with a set white wrapped around a runny yolk. The trick here is to straining off the loose, watery white before the egg goes in, which keeps it tidy in the pan. Add a slow whirlpool and water held well below a boil, and you get a neat, soft egg without any special equipment beyond a saucepan and a strainer.
Instructions
Fill a saucepan with about 1 cm of water. If you like, stir in 1 tablespoon of vinegar, which helps keep the whites from billowing, though it may affect the taste a little.
Heat the water until it reaches the "shrimp eyes" stage, about 70 to 80 °C (155 to 175 °F). You will see small bubbles form on the base of the pan and then rise to the surface.
Stir the water gently in a circle to make a slow whirlpool, which also helps stop the whites from spreading.
Crack an egg into a strainer and shake it gently so the thin, watery white drains away. Lower the strainer to the water and carefully roll the egg out into the pan.
Leave the egg until the white has set around the yolk, which takes about 2 to 3 minutes. The yolk should still be runny.
For more eggs, repeat the process, waiting 10 to 15 seconds between each one so they do not stick together.
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