For me, a poached egg is all about the yolk. Don’t get me wrong. I’ll eat the egg 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 with bacon or a pile of roasted asparagus sprinkled with crispy, crumbled prosciutto. Perfection on a plate.
Here’s how to make it happen:
1. Fill a skillet or sauté pan with enough water to cover the egg, about two to three inches.
2. Bring the water to a boil, then reduce heat to simmer, about 200° F (tiny bubbles instead of the big, rolling bubbles that come with a boil).
3. Stir in a teaspoon or so of white vinegar to help the white set faster. (Darker vinegars will also work, but you’ll be left with a darker colored egg that tastes like your vinegar.)
4. Crack your egg (make sure it’s still cold) into a small bowl or ramekin and gently slide it into the simmering water.
5. Leave the egg alone to cook for three minutes.
6. Carefully lift the egg from the water with a slotted spoon, draining any excess water onto a paper towel.