Poached Eggs: The Art of Simplicity

The humble poached egg has been around since ancient Rome, where eggs were often cooked gently in hot water. Today, it’s one of the most elegant and clean ways to enjoy an egg. We use the vinegar-water swirl method to ensure a tight white and a perfectly runny yolk. It’s all about timing and freshness.

Recipe:

• Fresh eggs

• 1 tbsp white vinegar

• Water

Bring water to a gentle simmer, add vinegar. Create a whirlpool and drop the egg in. Cook 3 minutes for a runny yolk. Drain with a slotted spoon and serve on toast, salad, or with hollandaise.

Variation in Technique:

If the swirl method feels intimidating, try the cling film technique for more control. Line a ramekin with plastic wrap brushed with oil, crack the egg into it, and twist it closed like a pouch. Submerge the pouch in simmering water for 4 minutes, then snip open the plastic. This method helps achieve a tight shape and can be great when poaching multiple eggs at once.