How do you like your eggs? I normally like my eggs perfectly scrambled or hard boiled for breakfast, but a perfectly poached egg is something truly magnificent. Watching its golden yolk split and mingle with the hollandaise sauce is such a treat. It's just so pretty. It's much more aesthetically pleasing than eggs in any other form.
I made this for my sister and her husband for breakfast tofay. Recipe of
that will come up soon but I thought I had better first start with a
poached egg tutorial because it took me awhile to get right.
So then I began doing research and after much trial and error, this is the way that works for me. Some suggest different methods such as actually whisking the water into a fast whirl. I like to be gentle with my food.
Heat a medium pot of water to a simmer, it should have bubbles forming at the bottom of the pan but they shouldn't rise to a rolling boil. Put in about 1/2 tbsp of vinegar. Then turn the heat down.
Crack your egg into a bowl first.
Using a spoon or another instrument, stir gently until you create a whirlpool in the water, then slide the egg in. Use your spoon to keep the water moving and help nudge the egg whites in to ensure that they encase the egg yolk.
When the egg white is cooked, in about 2 minutes, take your poached egg out using a slotted spoon and set it aside on kitchen paper to drain for a minute or two. Serve.