How to Poach an Egg

Ingredients:

Egg
Salt and pepper
1 tsp-1 tbsp vinegar (any clear kind, I used rice wine vinegar)

Instructions:

Bring large sauce pan (or pot) filled with at least 3 inches of water to a near simmer. Do not bring to a full boil or even to a real simmer, basically get it hot enough to right before it would break into a simmer. Stir in vinegar (at any point).

Meanwhile, crack an egg into a ramekin or small bowl.

Swirl the water with a spatula, creating a whirlpool effect. Do this for a bit before sliding the egg into the center of the 'whirlpool'. The whirling water will help to keep the egg coagulating around itself - creating a rounder poached egg. Let the egg cook for about 3-4 minutes. The longer you cook it the more medium the yoke will be, the shorter cooking time - the more runny the yoke.

Gently lift the egg out of the water with a slotted spoon. You may need to gently lift the bottom of the egg from the pan, as it may have stuck to the bottom. Place egg into papertowels so it can drain off some of the water. (I even patted mine dry a bit very gently to remove excess water).

Sprinkle with fresh cracked pepper and salt and serve with warm buttered toast! Life is good.