Poaching an Egg

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Follow these steps to poach an egg. I love poaching an egg on the weekend and throwing it on top of whatever leftovers I can find in the fridge, like a black bean burger patty or shrimp and cannellini beans.

What You'll Need:

Kosher salt

White vinegar

Small dish or custard cup

Medium saucepan

Small rubber scraper

Spider strainer

Step 1

Fill a medium-sized pot about half full with water and set over high heat. Crack an egg into a small bowl or custard cup.

Step 2

Once your water has come to a rolling boil, add 1 tsp. kosher salt and 2 tsp. white vinegar to the water. Reduce the heat to medium-low and let water simmer for 1 minute.

Step 3

Carefully remove the pan from the heat. I usually just slide it over to an empty burner. Using a small spoon or rubber scraper, start stirring your water quickly, sticking close to the outside of the pan, to make a little whirlpool in the center.

Step 4

Once you've got a good whirlpool going, hold the dish with your egg in it close to the surface of the water and gently slide your egg in, right in the center. Place the lid on the pan and set a timer for 5 minutes.

This is actually a photo of the egg after it's been poached

Step 5

After 5 minutes, use a slotted spoon or spider strainer (shown below) to carefully remove your egg from the water and let it drain over the pan for just a moment.

The moment of truth: when you glide your fork through your egg, you should get a very satisfying stream of creamy yolk that flows out.

Toast with avocado and poached egg with a little seasoned salt on top