Perfectly Poached Eggs

The poached egg is a modern workhorse. It sits atop so many dishes these days, waiting to be burst open so the yolk can spill over, well, just about any dish or toast. And there are a lot of theories as to how to make them just right. Here’s one from Hugh Acheson in The Broad Fork (Clarkson Potter). The vinegar in the water helps the egg white set up and “the swirl” tidies up the egg white. 4 eggs 1 tbsp. (15 mL) distilled white vinegar 1 tbsp. (15 mL) sea salt Find 4 ramekins or teacups in your cupboard. Crack 1 egg into each ramekin. Place your poaching pot on the stove, pour 2 quarts (2 L) of cold water into it and add the vinegar. Bring the liquid to a boil and add the sea salt. Reduce the heat to just below a simmer so it’s trembling, not bubbling. This will be at about 165 F to 170 F. Take the temperature to be sure. Swirl the water a few times with a large spoon. While the water is still swirling around, gently pour each egg into the water, one by one. Start the timer. Cook for four minutes for a soft yolk, but if you like firm yolks, go longer. When they’re done, spoon out the eggs, one by one, onto a waiting piece of paper towel.

Serve immediately.

Makes 4 poached eggs.