Poached Eggs.

Demystifying Poached Eggs:

It was much more simple than I thought. Really. I was thinking that there must be some sort of poached-egg secret recipe that only the people with white coats and on Top Chef knew about. Poaching has carved quite a reputation out for itself..and honestly, it was really simple.

So, boil enough water to cover the eggs completely…make sure your water has been salted and peppered. Here’s the trick: add a little splash of vinegar to it for each egg you plan to poach. (It doesn’t affect the taste at all, just makes the whites turn white immediately–rather than staying opaque so that it’s easier to see how they’re cooking.) Crack your egg (do this one at a time) into a ladle. (Yeah, it’s a bit tricky. I put my ladle in a bowl so any of the whites that spilled out of the ladle I was able to just slide back in–haha! Tricks of the trade!) Take the ladle and slowly lower it into your simmering pot of water. Let it cook for 2 or 3 minutes. Take it out with a slotted spoon.