Poached Egg

Name: Poached Egg
Ingredients: eggs (at least one); 0.5–0.8 L water; 1 tbsp 9% vinegar; 1/2 tsp salt

Poached eggs are a fairly simple recipe, though they do require a certain amount of practice. These eggs are great served on toast or used in various salads. They are also the foundation of the famous French breakfast dish — Eggs Benedict. The key to making perfect poached eggs is freshness — ideally, the eggs should be no more than a week old. Only fresh eggs can hold the white together around the yolk. Vinegar in the water helps the egg keep its shape, while salt adds flavor.

Ingredients:

eggs (at least one)
0.5–0.8 L water
1 tbsp 9% vinegar
1/2 tsp salt

How to cook poached eggs

Pour water into a small saucepan, add vinegar and salt. Bring the water almost to a boil, but do not let it boil.

Wash the egg with hot soapy water, then carefully crack it into a small cup or bowl. When large bubbles start rising from the bottom of the pan, hold the cup close to the water's surface and gently slide the egg in.

It will sink to the bottom.

You can use a spoon to gently nudge the white closer to the yolk.

Cook for 2–5 minutes, depending on your desired yolk consistency. About two minutes of cooking will give you an almost runny yolk (as shown in the photo below), while five minutes will yield a soft, creamy yolk.