A Perfectly Poached Egg

I was working from home the Thursday morning that Brian sent me a link to this article: How to Make Perfect Poached Eggs, Every Single Time. It was perfect timing: I was hungry, I had 10 minutes to spare, and there was one egg left in the fridge.

I had tried unsuccessfully to poach eggs before. I had tried using a saucepan and ended up with loose, webby whites and over- or under-cooked yolks. I bought an egg poacher insert like this one, but never got the timing right. Cooking them in the microwave resulted in uneven cooked yolks and whites.

But I love poached eggs, so I read the article Brian sent and following the instructions exactly. And the eggs were perfectly poached. The yolk was creamy and hot, and the whites were set but not overcooked. Success!

Ingredients:

For each egg you want to poach,  you'll need:

• A fresh egg 
• 1 tsp. white vinegar
• 1 heavy pinch of salt

Method:

1. Select a wide, shallow pan. You don't want to let your eggs get crowded or bump into each other, which can cause the whites to feather and go loose. You want enough water, both breadth- and depth-wise, so they can move around, which the boiling water will encourage. For one egg, I used a medium saucepan; I poached four in a 3" deep, 12" wide saute pan.
2. Let the water come to a gentle, not furious, boil. The water should be bubbling merrily along, with small, even bubbles—but it shouldn't be a full, roaring boil and spitting up little flecks of burning hot water. Once the water has reached a full, roaring boil, turn the heat down to medium or medium-high, depending on your stove. That way you know the water's hot enough, but it will calm down after a minute or two.
3. Meanwhile, crack each egg into its own shallow bowl or small cup with a handle. I used my handled measuring cups.
4. Next, add the vinegar and salt to the boiling water.
5. Once your water is ready, hold the bowl close to the surface of the water or even slightly below and gently slide them in.
6. Cook for exactly 3.5 minutes. Set the timer. I've tested this three times and it's the perfect amount of cooking time, regardless of how many you are cooking.
7. As soon as the timer goes off, turn off the heat and remove each egg with a slotted spoon. Drain briefly on a piece of paper towel before serving. 

Source: Food Hacks