Poached Eggs. 5 golden rules for easily preparing the perfect egg.

Recipe Information

• Servings: 1
• Time:10 m
• Difficulty: Easy

Ingredients

• 1 very fresh egg
• 1 teaspoon of white wine vinegar or spirit vinegar
• 1 liter of water

Elaboration

1. Bring the water to a boil in a medium pot or saucepan.
2. Once it boils, reduce the heat to medium-high, but do not let the water boil again.
3. Add the vinegar and stir.
4. Break the egg into a bowl, being careful to keep the yolk intact.
5. Swirl the water with a spoon, but not too much; the water should keep swirling.
6. Carefully add the egg to one side of the saucepan, so that it follows the direction of the water’s rotation and the white envelops the yolk by inertia.
7. Cook the egg to your liking for 3-4 minutes.
8. Take the egg out of the water and drain it well.
9. Remove any “beards” that the egg white may have formed to give it a more rounded shape.
10. And that’s it. Enjoy your meal!

Suggestions, tricks and tips

• Here is a selection of recipes with poached eggs.
• In summary, the rules for poaching an egg are as follows:
  • ALWAYS use fresh eggs.
  • NEVER add salt to the cooking water.
  • ALWAYS add a little vinegar.
  • NEVER add the egg to boiling water.
  • ALWAYS swirl the water before adding the egg.
• If you want to reduce the vinegar taste a bit, you can soak them in a bowl of hot, salted water to rinse them.
• You can serve it on toast with a little salt (now yes), a drizzle of extra virgin olive oil, and a little paprika.
• You can use it to add to a Lyonnaise salad.