Poached
The egg without armor — cooked directly in water with no shell, no pan, no fat. When executed properly, the result is a silky, teardrop-shaped package with a liquid yolk that breaks on command.
Step by Step
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Fill a deep saucepan or small pot with 3–4 inches of water. Add 1 tablespoon of white vinegar (this helps the white coagulate faster and hold its shape). Do NOT add salt — salt breaks up the white.
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Bring the water to a gentle simmer — 80–85°C (175–185°F). You want small bubbles rising from the bottom, not a boil. A rolling boil will shred the egg.
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Crack a very fresh egg into a fine-mesh strainer and let the thin, watery outer white drain away for 10–15 seconds. This is the single most impactful trick for a clean poached egg — the wispy bits that make messy poached eggs come from this thin white.
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Transfer the strained egg to a small bowl or ramekin. Create a gentle whirlpool in the water by stirring in one direction with a spoon.
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Lower the bowl to the water's surface and slide the egg into the center of the whirlpool. The swirling water wraps the white around the yolk.
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Cook for exactly 3 minutes for a fully liquid yolk, 4 minutes for a slightly thickened yolk. Do not touch the egg while it cooks.
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Lift the egg out with a slotted spoon. Touch the yolk gently — it should feel like a water balloon. Drain on a paper towel for 5 seconds, then serve immediately.