How to Poach an Egg

Farm fresh eggs are the best to make great poached eggs. Fresh eggs have the membrane around the yolk still quite strong and the whites with good structure. As the egg ages, the whites become more liquid and so the membrane around the yolk weakens and easily breaks when you crack open the eggs. That's why the whites of older eggs will turn into long strands and kind of turn all shaggy and watery. The fresher the egg, the more the whites will form that lovely pocket of protein that holds the creamy yolk in place.

1 Tbsp vinegar 

Water

Fresh eggs (preferably morning of)

1. Bring a deep pot (at least 4") filled with water to a slow boil. Turn the heat down and add the vinegar.
2. Once the water is barely moving any more, prepare the eggs.
3. OPTIONAL: To avoid the filaments that can form around poached eggs, first gently crack the egg into a fine sieve and drain away the lighter, watery egg white (which you can still save and use elsewhere).
4. If only making one egg, create a vortex in the water with the handle of a wooden spoon and gently deposit the egg in the center.
5. If making several eggs, gently deposit them in the barely simmering water away from each other.
6. Cook for 3-4 minutes for runny yolks.
7. Retrieve with a slotted spoon, drain and serve.
8. TO MAKE AHEAD
9. Prepare an ice water bath. After the eggs have finished poaching, immediately put them in the ice cold water and store them in the fridge for up to 2 days.
10. When you’d like to eat them, just add some hot water to a small bowl or cup and add the poached egg until it’s warmed up (about 20-30 seconds).