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.