Difficulty: easy

Prep time: 5 minutes

Active cooking time: ~1-2 minutes

Intro to poached eggs:

Contrary to what many will tell you, making a poached egg is not difficult. There is no special hack you will need to use. And it’s like riding a bike - once you master it, you’ll master it forever. It is also arguably the fastest way to cook an egg - once the water is boiling the egg takes less than 2 minutes to cook. It is so fast and easy, I used to make poached eggs each morning before work, setting my water to boil while I got ready and then dropping my eggs and having breakfast ready in minutes.

Ingredients:

• 1 egg (when starting out, poach 1 egg at a time, once you’re comfortable grab a larger pot and you can poach two!)

That’s it! Do not add vinegar to your water, it’s not necessary

Preparation:

Step 1: Fill a small pot with about 2 inches of water and set to boil (do not fill the pot up all the way)

Step 2: Crack the egg into a bowl (do not try to crack the egg directly into the water)

Step 3: Once the water is boiling, lower to a rolling boil (meaning it’s not rapidly boiling as you would with pasta, but it is above a simmer)

Step 4: Take a large spoon and swirl the water either clockwise or counterclockwise so the water creates a vortex (this vortex helps the egg whites wrap around the center of the egg while it cooks so that the egg holds together firmly)

Step 5: Before the water stops swirling, drop your egg into the water

Step 6: For a very runny yolk, set a timer for 90 seconds (yup that’s it) or for a jammy yolk set a timer for 2 minutes

Step 7: Retrieve the egg with a slotted spoon and serve with salt and pepper