How to Poach an Egg

Instructions

• Step 1: Add water and boil Fill the skillet three-quarters full with water. Add the vinegar to the water and bring it to a boil.
• TIP: The vinegar doesn't impart flavor to your eggs but it does keep the whites from spreading. Don't use red wine vinegar, however, because it might turn your egg whites pinkish.
• Step 2: Reduce heat to low Reduce the heat to low so that the water is just at a simmer.
• Step 3: Slip egg into water Break an egg into a small bowl and then slip the egg into the simmering water.
• TIP: When poaching, use very fresh eggs—the whites will hold better to the yolk.
• Step 4: Allow egg to simmer Allow the egg to simmer in the water for 3 to 4 minutes, depending on how firm you like your yolk.
• Step 5: Lift egg out Turn off the heat and use the slotted spoon to gently lift the egg out of the water.
• Step 6: Place spoon on towel Place the spoon—with the egg in it—on a folded kitchen towel.
• TIP: By using the towel, you'll be able to absorb any excess water and avoid a soupy breakfast.
• Step 7: Eat When drained, place your perfectly poached egg in a bowl or on a piece of toast—and maybe on your list of favorite breakfasts, too.
• FACT: You can make poached eggs a day in advance—just refrigerate them after poaching and, when you're ready, reheat them by placing them in simmering water for one minute.

You Will Need

• Water
• A 3-quart skillet
• 1.0 tbsp white or cider vinegar
• A stove top
• An egg
• A small bowl
• A slotted spoon
• A kitchen towel