Add 4-5 inches of water to a saucepan. Bring to a boil over high heat.
Crack your eggs into a fine mesh sieve to strain out the very loose egg white, you will have less egg white wispies floating around. After you have drained the extra egg white, you can pour the egg into a ramekin to make it easier to pour into a pot of water later. Make sure you put one egg in one ramekin or small bowl. You don’t want to add multiple eggs into the ramekin.
After the water starts boiling, reduce heat to low, but make sure you have some bubbles at the bottom of the pan. You don’t want any bubbles to break the surface.
Add one tablespoon of apple cider vinegar to the simmering water.
Stir the water and create a vortex. Once you have a nice fast vortex, you’re going to drop your egg, right into the middle.
Set the timer for 3 minutes so that you get a firm yolk, less time, about 2.5 minutes for a super runny yolk. And if you want that yolk of yours to be firmer, you can add another 30 seconds to the timer.
Once the time is up, you will use a slotted spoon to remove the egg from the water. Give that egg a little poke to see how firm it is.
Dab the poached egg on a paper towel to help get rid of some of the excess water.
Use your poached egg in any recipe that calls for it!
If you've tried this techinque, come back and let us know how it went!
I prefer to poach one egg at a time, but you can cook more than one egg at a time. You do this by pouring in each egg into the pan. The egg shapes won’t be as good and may seem flat, but it still works. Not everyone has the time to cook one egg at a time and that’s okay.