chef john's poached eggs

Ingredients

• Servings: 2
• 1 teaspoon vinegar
• 1/2 teaspoon salt
• 2 eggs, as fresh as possible

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins


• fill a bowl with ice water.
• fill a saucepan with cold water and place over medium heat; stir in vinegar and salt. bring to a gentle, slow simmer and reduce heat to low.
• break each egg into a separate small ramekin; place a ramekin close to the surface of the water and gently pour egg into the simmering water. let egg white set for a minute or two and use a silicone spatula to gently lift egg from the bottom of the pan to prevent sticking. cook until white is firm and yolk is runny, about 6 minutes.
• lift poached egg from water using a slotted spoon and transfer gently to bowl of ice water to stop the cooking process. reheat eggs for 1 1/2 to 2 minutes in very gently simmering water and remove with a slotted spoon. tap bottom of slotted spoon containing egg on a dry paper towel to remove any excess water before serving.