2-Minute Poached Eggs - Easy and Healthy Method
How to poach an egg like you see on chef and brunch plates in restaurants.
Equipment
- cooking pot
- slotted spoon
Ingredients
- egg
- 1 tsp white vinegar
- water, enough to cover egg
Instructions
- With medium heat water and a few drops of vinegar to help stabilize, gently add your egg. Tips: release your egg close to the water so the egg white stays intact. Also, to save time for a meal, add your egg to poach in the same cooking pot or pan as veggies cooked in water.
Notes
Secret tip: directly crack the egg against the pot you use, and drop low and slow into the water. I've seen food show experts mess this up where they break the eggs in separate bowls first. Or even pour out the watery parts of the egg whites. DON'T: do that as that's a waste of good egg and it doesn't help. That's how the egg white spreads out and will not turn out as a poached egg closely intact in the water. DO: immerse the egg in the water directly and very gently (like a baby) that does the trick.