Ingredients
Ingredients
- 1 cold egg
- 2 tablespoons white vinegar
Instructions
- Boil water: Bring a large pot of water to a low boil over medium heat, ensuring the water is hot but not vigorously boiling.
- Strain the egg: Crack the egg into a fine mesh strainer over the sink and gently shake to drain any loose egg whites, which helps create a neat poached egg. Transfer the strained egg into a small bowl.
- Add vinegar and create whirlpool: Add 2 tablespoons of white vinegar to the pot. Stir the water continuously in a circular motion to form a whirlpool, which helps the egg white wrap around the yolk when dropped in.
- Cook the egg: Carefully pour the egg into the center of the whirlpool and cook until the whites are opaque and set, about 3 minutes.
- Remove and drain: Use a slotted spoon to gently lift the poached egg from the water and transfer it to a paper towel-lined plate to drain excess water.
- Serve or store: Serve immediately, or store the poached egg refrigerated in water for up to 1 day. To reheat, place the egg in boiling water for about 30 seconds until warmed through.
Notes
- Using cold eggs helps the whites stay more compact during poaching.
- Draining loose egg whites before poaching prevents wispy strands in the water.
- White vinegar helps the egg whites coagulate faster for a neater poached egg.
- Swirling the water creates a vortex that helps the egg hold its shape.
- Reheating by briefly immersing the egg in boiling water preserves texture without overcooking.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: International
