By Karen Rookwood, Featherbed Inn
Finally, the definitive method for making poached eggs, perfectly, easily, consistently.
You’re welcome.
Bring a few inches of water almost to a boil. Add a good slosh of white vinegar and a teaspoon or so of salt. Take your egg IN ITS SHELL and carefully place it in the water. Leave it there for 20-30 seconds, then remove with a slotted spoon. Crack the now-slightly cooked egg into a little cup. You’ll notice that the white is a little bit white and creamy. Turn down the stove so that the water is no longer really boiling. You want little tiny bubbles to be just reaching the surface. Now slowly lower your little cup with the egg in it into the water. Let a little bit of water into the cup, then slowly and gently tip the egg into the not-boiling water, pouring the last of the white over the yolk. Keep an eye on the water to ensure those little bubbles are just reaching the surface but not getting to the boiling point. After about 3 minutes and 40 seconds (time varies depending on size, freshness, and preference), lift your perfect egg out of the water with a slotted spoon. Jiggle it around to let the water drip off, and if it’s still watery dab it with a clean towel.