Poached eggs

1. First, heat a medium sized pot full of water. Put a splash of vinegar in the water (2 table spoon) This helps tighten up the egg. You don’t want boiling water. You don’t want simmering water. You need very hot water at the point right before it simmers at about 85C.
2. Once it gets there, turn the temperature down a bit so it doesn’t bubble. If your water has already begun boiling, bring the temperature down to below the boiling point.
3. Break an egg into a small dish. It is always easier to slide the egg in from a dish.
4. Make a whirlpool with your spoon, spatula, whatever you’re using.
5. Slide the egg into the middle of the whirlpool with your other hand.
6. The reason for the whirlpool is that it really helps the egg stay together, wrapping the white around the yolk. However, you can help it along too with your spatula or spoon by gently pushing it all in as it initially sets. If your egg has stuck to the bottom of the pot, just slide the spatula very very gently underneath after 30 seconds or so of cooking.
7. 3 minutes later, your egg should be ready.
8. Scoop it out with a slotted spoon.
9. Let it drain on a folded paper towel.
At this point you can save them for a little later. To reheat them, put them back in hot (but not boiling) water for a minute.