Silky, smooth egg whites and a runny yolk are all you need to achieve when poaching an egg. This recipe helps you perfect those textures using four special tips. Marc Matsumoto of NoRecipes shares this recipe in a full post at the Fresh Tastes Blog.
Add 2” of water to a large pot of water, then add the vinegar. Cover with a lid and bring to a rolling boil over high heat. Meanwhile crack the eggs into 4 small bowls or ramekins.
When the water is at a rolling boil, remove the lid, and turn down the heat so there are still bubbles forming at the bottom of the pot, but the surface of the water is still. Carefully lower the ramekins into the water and tip the eggs out into the hot water one at a time.
Leave the eggs to cook undisturbed until they are cooked to your liking. You can test for this by lifting the egg out of the water and gently poking it with your finger. The white should be firm, and if you want a soft yolk, prod the yolk to see if it’s soft or firm.
When the eggs are done, remove them from the pot with a slotted spoon one egg at a time and onto a double layer of paper towels to drain off the excess water. Serve the eggs with buttered toast.
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