How to poach an egg video - How to cook

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Poaching an egg

How to poach a runny yolked egg for breakfast.

Take a deep pan and fill it with about 4-5 inches of water.
Let the water simmer until there are steadily breaking bubbles on the surface then add a splash of white wine vinegar. Swirl the water around with a spoon to create a vortex.
Break an egg into a ramekin or cup and pour it slowly into the water, white first. Try to keep the lip of the ramekin close to the water to stop the egg from dispersing.
Allow the egg to set around the yolk like a white pillow. The egg should float to the top when the white is set.
Use a slotted spoon to remove the egg from the water.
Gently place the egg onto a paper towel to absorb the excess water before transferring to a plate for serving.

The water should not be boiling, but more than simmering so that the movement in the water can be seen.
Never season the water with salt because this will cause the white of the eggs to break up and go wispy.
Use the freshest egg you can find.

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