Equipment Needed

• wide shallow pan
• slotted spoon
• thermometer (optional)
• small bowl

Ingredients

• eggs
• water
• white vinegar (optional)
• salt

Step-by-Step Instructions

1. Fill a wide, shallow pan with about 2 inches of water
2. Add a splash of white vinegar (helps egg whites set faster)
3. Heat water to 160-180°F (71-82°C) - gentle simmer, not boiling
4. Crack egg into a small bowl first
5. Using a spoon, create a gentle whirlpool in the water
6. Slide the egg into the center of the whirlpool
7. The whirlpool helps wrap the whites around the yolk
8. Cook for 3-4 minutes until whites are set but yolk is runny
9. Remove with a slotted spoon and drain on paper towel
10. Trim any ragged edges with a knife if desired

Professional Tips

• Fresher eggs poach better - the whites are tighter
• Don't use boiling water - it will scatter the whites
• The whirlpool is crucial - it keeps the egg together
• White vinegar helps set the whites without flavoring the egg
• Remove when yolk jiggles slightly but doesn't ooze

What to Make

• eggs benedict
• breakfast bowls
• salads
• avocado toast