A poached egg is an egg that has been cooked by poaching, that is, in water. No oil or fat is used in its preparation. Poached eggs make great additions to salads, or sandwiches, or just served simply with toast and a little salt and pepper. Here is a quick method on how to poach an egg.
Fresh eggs will be easier to poach (they’ll hold together better) than older eggs.
Bring a saucepan of water to gentle simmer and add about 1T white vinegar. Crack a fresh, room-temperature egg into a small bowl or ramekin. Swirl the water with a spoon to create a whirlpool. Slowly and gently drop the egg into the centre of the whirlpool.
Allow the egg to poach, making sure the water doesn’t boil but simmers gently. For semi-soft yolk, poach 2-3 minutes and for a firm-set yolk poach 3-4 minutes.
