It was a couple of years ago while watching Julia and Julia that my love and hate relationship with poached eggs began. I didn’t realize how hard of a challenge simply making poached eggs would be. In the movie it took 3 of them over simmering water to evenly have a perfect poached egg come out of the water. How is it possible to spend hours making this one simple food… I don’t know? I’ve watched countless videos on youtube swearing that their methods would result in the Perfect(pretty) poached egg. It’s not that they didn’t taste correctly and yummy that part was right on, but it didn’t look pretty and I wanted my pouched eggs to look pretty! Is that so wrong of me to want a pretty egg to eat?
In the end I found the solution that has worked every time. It’s really a combination of a the countless videos on youtube. Which I suspect is more then anyone has done and more then I care to admit. But hopefully someone who is having the same problem that I was having will stumble upon my blog and have their YES moment as well.
First you want to heat the water to a simmer you want to add enough water to come 1 inch up the side of a narrow, deep 2-quart pot. Add 2 teaspoons of apple cider vinegar and bring to a simmer over medium heat. Then crack 1 cold large egg into a strainer over a bowl to get and loose excess.(This is the part that makes it perfection every time) Use the handle of a spatula or spoon to quickly stir the water in one direction until it’s all smoothly spinning around.
Add the egg: Carefully lower the strainer with the egg in it into the center of the whirlpool. After the egg hits the water count to 15 and slowly scrape the bottom of the egg to loosen it up from the stainer. Then turn off the heat, cover the pan and set your timer for 5 minutes. Don’t peek, poke, stir or accost the egg in any way. After the 5 minute mark remove the egg with a slotted spoon and to an old bread to have it absorb the additional water. You don’t want your toast to be soggy and serve immediately.