I’ve always been a fan of eggs. I was always able to make the different styles: scrambled, fried, boiled, but for some reason, I could never figure out how to poach and egg without the whites turning into squid tentacles as soon as it hit the water. I knew that vinegar is somehow a factor, but even when I used it, my poached eggs looked more like a jellyfish and less like a perfect conical white with a creamy, runny yolk in the middle. That is, until now. Today, I was able to get the poached egg down.
- 1 egg
- 1/4 cup distilled white vinegar
- salt and pepper to taste
Bring a small pot of water to a boil Place raw egg in vinegar and let sit for 1 minute (I used a ramekin instead of the internet classic coffee cup method). This will tighten up the egg a little. It’s almost as though the egg is ‘hugging’ itself in the pool of vinegar. Stir boiling water briskly so that a whirlpool forms in the center. Pour egg and vinegar into the center of the whirlpool and let cook for 2 minutes. This will yield a perfectly runny yolk. If you like your yolk a little stiffer, cook egg longer. Use a slotted spoon to remove egg from water and gently pat dry. Sprinkle with salt and pepper and serve.
I like to remove my eggs 30 seconds early and then quickly fry them in bacon grease for 30 seconds on each side then I’ll serve it on top of mixed greens lightly coated in olive oil and topped with toasted walnuts.