Concepts and Caveats
- The vinegar in the boiling water helps the egg whites set.
- I’ve found that the eggs can turn out “ugly” for a couple reasons:
- Too much water in the pot will allow different parts of the egg to cook at different times.
- A lower simmer will mean less agitation and therefore a “neater” looking egg.
- If the eggs aren’t cooled after poaching, they will continue to cook.
- Dunking them in cold water afterward will stop the cooking and wash off some of the vinegar.
- Pot, small-medium in size.
- Large slotted/perforated spoon.
- Secondary vessel (pot or bowl).
Mise En Place
- Mix the water and vinegar in a small-medium pot and bring to a simmer.
- Fill another vessel with cold water.
- Crack an egg into the watter and use a spoon to ensure it does not attach to the sides/bottom of the pot.
- After three minutes, transfer the egg to the cold water.
- After 1-3 minutes, the egg will be ready to serve.