For me, a poached egg is all about the yolk. Don’t get me wrong. I’ll eat the whites, but even at their perfectly plump and supple best they can’t hold a candle to my precious yolks. There’s not much better – where food’s concerned – than a warm, buttery poached egg yolk oozing like a river of creamy, golden lava over baby greens or a toasted English muffin.
Here’s how to make it happen:
Fill a skillet with enough water to cover the eggs.
Boil the water, then reduce it to a gentle simmer.
Stir in a teaspoon of white vinegar. It will help the whites set faster.
Crack a cold egg into a ramekin and gently slide it into the simmering water.
Cover the pot and leave the egg alone to cook for three minutes.
Carefully lift the egg from the water with a slotted spoon, draining any excess onto a paper towel.
Enjoy!
I'm Chef Danielle, cooking instructor, food stylist and food writer. I'm teaching you the tips, tools and techniques you need to make cooking simple. I'll bring out your inner chef and introduce you to the kitchen!
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