How to Poach an Egg Perfectly

Directions

1. 1

   Use a deep pan or pot and start boiling some water inside.

2. 2

   Separate the thick egg whites from the thin using a fine mesh strainer.

3. 3

   If you’re using a metal spoon, coat it with some neutral oil (I used avocado oil). If you’re using a wooden or plastic spoon you can skip this step.

4. 4

   Gently pour the egg from the strainer onto the spoon

5. 5

   Add a splash of apple cider vinegar (or white vinegar).

6. 6

   Lower the heat to a simmer and gentle stir the way in one direction.

7. 7

   Lower the egg into the water, hold it while it coagulates for a few seconds before dropping it into the water and swirling again.

8. 8

   It’s cooked when the egg whites are firm but the yolk still jiggles. You can cook it longer if you don’t want runny yolk.

9. 9

   Lift it out with a slotted spoon to strain the water and plate it.