a perfectly poached egg

a twist on the

swirling water + vinegar method

for poaching eggs

{i normally add a little vinegar to the cooking water}.

this recipe calls for cracking the raw egg

into a bowl with ½ cup of vinegar

and allowing it to sit for 5 minutes

before slipping both vinegar & egg

into boiling water.

the results were beautiful and delicious.

the vinegar {and swirling water}
causes the whites
to wrap around the egg as it cooks,

resulting in a neat oval shape.

y u m.

♥

• 
  
• i'm copying the directions here {to make my life easier}:
• Pour 1/2 cup vinegar into each of 2 small bowls. Crack 1 egg into each bowl, taking care not to break yolk; let stand for 5 minutes.
• Meanwhile, bring a medium saucepan of water to a boil over medium-high heat. Using a whisk, vigorously swirl water until a vortex forms in the center. Slip 1 egg with vinegar into vortex and continue to swirl water with whisk around edges of pan until it returns to a boil. The egg white should wrap tightly around the yolk, forming an oval shape. As soon as water returns to a boil, reduce heat to medium and gently simmer egg, frequently swirling water, for 2 minutes. Using a slotted spoon, lift egg from water and use kitchen shears to trim any stray pieces of egg white. Place egg on paper towels and gently blot; transfer egg to a bowl or plate. Repeat with remaining egg. (If poaching more than 2 eggs, repeat using fresh water.) Season with salt and pepper.