Hands-down the best way to have eggs, don’t you agree? The best part is that it’s so fast and simple, but there are a few essential steps to achieving a plump white with a perfectly runny yolk rather than something resembling a Portuguese man-o-war with its egg-y tentacles floating around in the water.The Perfect Poached Egg
- The most important step: you must use the freshest eggs possible. Egg whites thin as they age which is why older eggs spread all over the pan. I bought the above organic eggs from the Alden Hills Farm stand at the Lake Bluff Farmers’ Market and they were beyond incredible. Honestly, have you ever seen such deep golden yolks?
- Bring a small pot of water to a boil and add a splash of vinegar. You will not taste it (scout’s honor!) and it will help keep the white in tact.
- Turn the heat down so your water is at a very low boil. Crack your egg into a small bowl or ramekin, then gently ease it into the water.
- Three minutes. Exactly three minutes!
- Remove egg from water with a slotted spoon and ease onto a plate lined with a paper towel to absorb the excess water.
- For extra yumminess, serve over a piece of toast with ripe, smashed avocado and a sprinkle of kosher salt and freshly ground pepper.