Perfect Poached Egg

Instructions

• Fill a large pot with at least 3 inches of water and bring to a boil over high heat. Reduce temperature to low. Look for the water to be ready when you see bubbles at the bottom of the pot; there should be no bubbles breaking the surface of the water.
• Crack egg into a small mesh sieve and allow any loose egg whites to drain. Transfer egg to a small bowl or ramekin.
• When water has reached the right temperature, stir in vinegar. Using a spoon, swirl water in the center of the pot into a vortex or whirlpool and carefully drop egg into the center. Cook until egg white is set, but yolk is still soft and runny, 2 1/2 to 3 minutes. Do not overcook.
• Use a slotted spoon to transfer poached egg to a paper towel to remove excess water.