How to Poach an Egg

(lively guitar and bass)

I'm Kelly Senyei with Epicurious.com

and this is how to poach an egg.

You want to start with about

1.5 inches of water in a heavy-bottomed pot.

It's over about moderate heat until it comes to a simmer.

I'm gonna add one teaspoon of

white distilled vinegar to the pan.

And the vinegar is what helps the eggs coagulate.

With my water still at a simmer,

I'm then gonna add an egg to the pan.

I've cracked it into a really small bowl.

And the key with poached eggs

is you actually want to get the bowl very close to the

hot water so that it doesn't shock the cold egg.

And you'll see that the whites

are gonna turn milky white almost instantly.

Allow the egg to cook for about two to three minutes

until the whites are no longer translucent.

And you'll see the vinegar in the pan

is helpin&g the whites actually coagulate around the yolk.

So the egg's been cooking for about two to three minutes

and now I'm gonna use a slotted spoon

to transfer it to a paper towel lined plate.

And I've actually poached a couple of eggs in advance.

And these, I've trimmed around the edges

so that they look a little bit neater for the presentation.

You can enjoy it straight out of the pan

or you can trim them so that you get

these nice shapes around your poached eggs.

And that's how to poach an agg.

For more recipes and tips, head over to Epicurious.com.