HOW to PERFECTLY POACH an EGG:

Water ·   

Kosher salt or sea salt ·   

White vinegar ·   

4 large eggs ·   

Salt & pepper

Fill a shallow skillet with about 1-1/2 inches of water, an 8-inch skillet works for two eggs, a 12-inch works for four eggs.

Add salt (about 1/2 tablespoon) and vinegar (a big splash, about a tablespoon). Bring the water to a hard boil, a good ‘n’ bubbly boil.

While the water comes to a boil, crack the eggs into small bowls (I use small ramekins), one per egg or one per person if you don't mind a couple of eggs poaching together.

Dig out a slotted spoon, preferably one only slightly larger than an egg. Place a single layer of paper towel over a plate. Keep all these nearby.

Once the water boils, work quickly: ? Turn off the heat but leave the skillet on the element. ? Two at a time, one in each hand, tip the small bowls into the water, gently slipping the eggs into the skillet.

Keep the eggs separate, as far apart as you can.  ? Cover the skillet with a lid.  ? Set the timer for 5 minutes for runny yolks or 6 - 7 minutes for firm yolks.

Now walk away, whatever it takes to stop looking under the lid and letting the heat escape! It’s that residual heat that is needed to perfectly poach the eggs.

After five to seven minutes, gently lift each egg out of the water with the slotted spoon and gently rest the egg on the paper towel for a few seconds, this removes that last bit of water which makes for watery poached eggs. Gently lift each egg off the paper towel and onto a plate or into a bowl of soup. Sprinkle with a little salt and pepper. .