Fill a small saucepan three-quarters full with water and bring to a boil.
Using a spoon, gently slide in the egg and set your timer.
Keep an eye on the water while the egg cooks, and try to maintain a soft boil.
When the timer goes off, remove the egg to an ice water bath for one minute to stop the cooking.
Crack, peel, and enjoy.
Poached Eggs
What you need:
1 egg
Water
2 teaspoons white vinegar
Fill a small saucepan three-quarters full with water and bring to a boil, then reduce to a gentle simmer.
Add vinegar to the water.
Crack the egg into a small bowl or ramekin.
Use a wooden spoon to stir the water, creating a whirlpool or vortex.
Gently slide the cracked egg into the vortex—it should spin around a bit.
Adjust the heat as needed to maintain a gentle simmer.
After 10 seconds, use a slotted spoon to gently move the egg, ensuring it hasn’t stuck to the bottom of the saucepan.
Let the egg cook at a low simmer until it has reached desired doneness:
Approximately 2 minutes and 30 seconds for just-set whites and completely liquid yolks.
Approximately 3 minutes and 30 seconds for runny yolks with a little more structure.
Remove to a paper towel-lined plate to drain.
Either serve immediately or cool, refrigerate, and reheat in simmering water when ready to eat.
Fried Eggs
What you need:
1 egg
1 tablespoon olive oil
Salt and pepper
Heat the olive oil in a small, non-stick pan over medium heat.
Crack the egg directly into the pan and season generously with salt and pepper.
Continue cooking the egg over medium heat for about three minutes, or until the white is set and slightly crispy around the edges, but the yolk is still quite runny.
