The Perfect Poached Egg

HOW TO MAKE THE PERFECT POACHED EGG 🙌 Sharing a few simple tips that I do in my kitchen for that perfect poached egg 🥰 #yolkporn in full effect!

I like to strain the eggs when poaching them. It gets rid of the extra watery-like egg white that creates those messy “whispies” – yes, I’m sure that’s not a word, but trust me, strain your eggs 👌

Add enough water to come 1 inch up the side of a narrow, deep 2-quart pan. Add 1 teaspoon kosher salt and 2 teaspoons vinegar (any light color vinegar will do, I use apple cider vinegar) and bring to a simmer over medium heat. Use a spatula or spoon to quickly stir the water in one direction until it’s all smoothly spinning around.

Carefully drop the egg into the center of the vortex. The swirling water will help prevent the egg white from spreading out in the pan. Turn off the heat and let it poach for 3-5 minutes depending on how runny you like your yolk.

Remove the egg with a slotted spoon, pat dry with paper towel and serve immediately. Alternatively, move the egg to an ice bath and refrigerate up to 8 hours. Reheat in warm water just before serving.

Cook’s note: Use this vortex method when poaching a single serving (one or two eggs). For bigger batches, heat the water, salt and vinegar in a 12-inch nonstick skillet and do not stir.