A beautifully poached egg is something to marvel at. To poach an egg perfectly, you need patients. The white of the egg is perfectly cooked and silky. While the yolk is warm and velvety. The yolk will run when pierced.
How To Poach Eggs
I am a huge sucker for a quality poached egg. In the morning they are great as part of a hash, on an eggs benedict. In the afternoon or evening poached eggs are a great accompaniment to a bitter green salad with a light vinaigrette. Once you master the poached egg you can make them at scale by plunging them in ice water for later service.
For this you want to have a pan with some depth to it. It will help keep the egg from sticking to the bottom of the pan. I like to use a 1 quart to 2 ½ quart sauce pan.
To the pan add enough water to fill it about 80%. Then add in ¼ cup of vinegar.
The vinegar helps the egg white coagulate around the yolk. Forming a soft nest for the yolk to live in, and cook slower than the white.
Preheat your water to 180*F.
Crack your fresh egg on a flat surface. This will help prevent the shell fragments from piercing the egg yolk.
Gently swirl the water in the pan and lower the egg into the center of the vortex created. This also helps keep the egg whites together.
Cook the egg until the whites are no longer transparent. Remove the egg with a large, shallow, perforated spoon and rock back and forth on a paper towel to remove excess water. Serve immediately. Make sure to season the egg while it is warm with salt and pepper.
If you are poaching eggs and want to serve them later. Simply plunge your poached eggs into an ice bath, and reheat them when the time is right.