Poached Eggs Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">2 fresh eggs (the fresher, the better)</li><li class="ingredients-single-item">1 tbsp white vinegar (distilled or apple cider vinegar)</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">Water, for poaching</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Wide saucepan or deep skillet</li><li class="equipment-single-item">Slotted spoon</li><li class="equipment-single-item">Small ramekins or cups</li><li class="equipment-single-item">Paper towels</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Fill a wide saucepan or deep skillet with about 8cm of water. Add the salt and vinegar to the water (the vinegar helps the egg whites coagulate quickly, preventing them from dispersing in the water). Bring the water to a gentle simmer - you want to see tiny bubbles at the bottom of the pan and small ones occasionally rising to the surface, but not a rolling boil. The ideal temperature is around 85-90°C - too hot and the eggs will toughen; too cool and they won't set properly.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>While the water is heating, crack each egg into a separate small ramekin or cup. This makes it easier to slide them into the water and helps you check for any shell fragments or broken yolks. For the freshest eggs, the whites will be thick and gelatinous, clinging closely to the yolk - this is ideal for poaching as older eggs tend to spread more in the water.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Create a gentle whirlpool in the water by stirring it in one direction with a spoon. This helps wrap the egg white around the yolk for a neater shape. While the water is still swirling, carefully slide one egg from its ramekin into the center of the whirlpool, holding the ramekin as close to the water surface as possible.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Let the egg cook undisturbed for about 3 minutes for a runny yolk, or up to 4 minutes for a more set center. You'll know it's ready when the whites are completely opaque but still tender, and the yolk yields slightly when gently touched. For visual cues, look for whites that have set but still jiggle slightly when the pan is moved.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Once the first egg has been cooking for about 30 seconds and the white has started to set, you can add the second egg using the same technique. Stagger the cooking times slightly so you can remove them individually when done.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>When the eggs are done, use a slotted spoon to carefully lift each egg from the water. Hold it over the pan for a moment to let excess water drain off. For perfectly dry eggs, you can briefly place them on a paper towel to absorb any remaining water droplets.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Serve immediately while the eggs are still warm. For the perfect presentation, look for a clean edge around the whites and a yolk that's still visible through a thin layer of white. If needed, you can gently trim any wispy edges with a small knife or scissors for a more restaurant-quality appearance.</li></ol>