A poached egg is a surprisingly simple and delicious way of cooking eggs invented by the French. None of the other methods can convey the taste of fresh eggs so vividly. Therefore, if you have not learned how to cook poached eggs, now is the time.
So, to cook a poached egg, you will need fresh eggs from the refrigerator. Believe us, this is very important, and if you do not follow these rules, you may fail, and instead of a neatly boiled egg in the pan, you will see an incomprehensible white substance.
Let's start cooking. Pour about two liters of water into a suitable pot and bring it to a boil. There is also a critical point here. The water in which the egg is cooked should not boil but be on the verge of boiling.
There are a lot of different opinions about vinegar. It is needed only to make the protein curdle better. You can do well without it. But if you want, add a tablespoon of vinegar to the pan.
Use a whisk or a large spoon to make a small funnel in the pan. Gently break the egg into a bowl or cup to avoid damaging the yolk, and pour it into the funnel's center. Keep stirring the water with a spoon, so the egg does not stick to the bottom of the pan.
Cook the egg for 4 minutes (depending on the egg size, the time can be from 3:40 to 4:20). Remove the egg from the water with a slotted spoon, let the water drain or put the egg on a paper towel to absorb the water.
Enjoy your meal 😉
