How do you poch an egg?

Poaching an egg is a simple but elegant cooking technique that results in a soft, creamy yolk and a tender, silky white. Here's a breakdown of how to poach an egg:

Ingredients:

* Eggs (1 per person)

* Water

* Vinegar (optional, but helps to keep the egg white together)

* Salt and pepper (to taste)

Equipment:

* Small saucepan

* Slotted spoon

* Whisk

Instructions:

1. Fill the saucepan with 2-3 inches of water. Bring the water to a gentle simmer (just barely bubbling).

2. Add a splash of vinegar (optional). Vinegar helps to coagulate the egg white and keep it from spreading too much.

3. Create a whirlpool. Use a spoon to gently stir the water in a circular motion, creating a small whirlpool.

4. Crack the egg. Crack the egg carefully into a small bowl or ramekin. Avoid breaking the yolk.

5. Gently slide the egg into the whirlpool. The swirling water will help to keep the egg white together and create a more compact shape.

6. Poach for 3-4 minutes. For a runny yolk, poach for 3 minutes. For a firmer yolk, poach for 4 minutes.

7. Remove the egg. Use a slotted spoon to carefully remove the egg from the water.

8. Season and serve. Season the poached egg with salt and pepper to taste. You can serve it on toast, salad, or as part of a breakfast platter.

Tips:

* Use fresh eggs. Fresh eggs have stronger whites and will hold their shape better during poaching.

* Don't overcook the egg. Overcooked poached eggs will have a rubbery texture.

* Keep the water simmering, not boiling. Boiling water will cause the egg white to cook too quickly and become tough.

* Add a pinch of salt to the water. This will help to season the egg white and make it more flavorful.

* Use a nonstick pan. This will make it easier to remove the egg from the water without it sticking.

Variations:

* For a richer flavor, add a tablespoon of butter to the water.

* Add herbs or spices to the water for a more flavorful poached egg.

* For a more sophisticated presentation, poach the eggs in a ring mold.

Enjoy!