I had never poached an egg until today.
One of my friends (okay, you guessed it: Jill) poached an egg for the first time the other day and was successful! She read a few fussy tutorials, then ended up following the simple instructions from the guy in the video at the end of this wikihow post.
I thought I’d give it a go today, and it worked! Well, mostly.
Basically here is what you do:
1. Boil some water in a saucepan.
2. Turn the heat down a little until the water is no longer boiling.
3. Add some salt and a little bit of vinegar.
4. Stir the water to create a gentle whirlpool.
5. Crack the egg into the center of the pan. [Edit: or you can crack it into a small dish and then drop the egg into the center of the pan, which is what I did.] Turn down the heat a little more (you don’t want it to start boiling again) and cook the egg for 90 seconds.
6. With a slotted spoon, lift the egg out of the water and let drain. Enjoy on toast or whatever you like!
When I said this mostly worked for me, this is what I meant – the egg looked poached, but then when I cut into it a little bit, it wasn’t quite cooked all the way through. Most likely I turned the heat down too low and didn’t let it cook long enough for that temperature. Putting it back in the water seemed like a scary idea since it was cut, so I put it in the microwave (on the toast) for about 20 seconds. It worked!
If you’ve never poached an egg, I recommend watching that video. Thanks, Jill (and that dude)! :)