Poached Egg

Steps

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1. 1
   Fill a large wide saucepan with 2 inches of water and bring to a boil over medium-high heat.
   ▶ ≈0:06
2. 2
   Once boiling, reduce heat to the lowest setting so the water is barely simmering with gentle bubbles, not a rolling boil.
   ▶ ≈2:11
3. 3
   Crack the egg into a small bowl or ramekin.
   ▶ ≈1:58
4. 4
   Stir 1 tablespoon of vinegar into the water (optional) and use a spoon to create a swirling vortex.
   ▶ ≈2:37
5. 5
   Carefully pour the egg into the center of the vortex, allowing the swirling water to wrap the egg white around itself.
   ▶ ≈2:49
6. 6
   Cook for about 3 minutes until the egg white is opaque and firm but yields slightly when gently pressed with a spoon, keeping the yolk runny.
   ▶ ≈3:02
7. 7
   Use a spoon to carefully remove the poached egg and place it on a paper towel-lined plate to drain excess water.
   ▶ ≈5:46