Poached Eggs

• Crack an egg into a small bowl or ramekin. This step will allow you to gently slip the egg into the boiling water later on. You’ll also know that the yolk is intact this way.

• Next, bring a medium pot of water to a gentle boil. Bubbles will be forming on the bottom of the pot and rising to the surface, and the water will be steaming, but it won’t be bouncing and bubbling rapidly. Adjust the heat so that it maintains this simmer.

• Then, add a tbsp of white wine vinegar and stir. Stir the water in a circular motion to create a vortex at the centre of the pot. Carefully pour the cracked egg into the centre of the vortex, and stir again.

• Finally, simmer. Set a timer for 3.5 minutes. Some egg white may rise to the surface of the water as the egg cooks. That’s ok! Just skim it off the top and continue cooking. When the timer goes off, gently remove the egg from the hot water and lightly tap it with your finger to test for doneness. Feel free to return it to the water if you prefer a firmer yolk.

• When the egg is cooked to your liking, it’s ready.