Step-by-Step: How to Make the Best Poached Egg

• Heat the water. Fill a medium pot of water with about 3–4 inches of water. Bring it to a gentle simmer over medium heat. Not a full boiling water situation. You should see little bubbles forming on the bottom of the pan and gently rising to the surface of the water.
  4 Inches Water, Optional: small splash of vinegar if using older eggs
• Rule of thumb. the water temperature should be around 190°F (88°C) if you’re using an instant-read thermometer.
• Crack one egg at a time into a small dish. This helps keep the egg yolk intact and makes it easier to slide into the water later.
  2 Large Fresh Eggs
• Strain the egg (optional, but worth it!). For the best poached egg, place a fine-mesh strainer over a bowl and pour in the raw egg. Let any liquidy white drain off. That’s the part that can cause those wispy tails. You’ll be left with the thicker white that gives you firmer whites and a clean, compact shape.
• Create a gentle vortex. Use a wooden spoon to stir the simmering water in one direction until it forms a swirl or vortex in the center. The center of the vortex helps wrap the whites around the yolk for that classic perfectly poached egg shape.
• Slide in the egg. Gently pour the egg from your small bowl into the center of the vortex. The motion of the water will help the whites wrap around the yolk.
• Cook to your liking. Let the egg cook for about 3–4 minutes for a soft, runny yolk, or up to 5 minutes for a firmer yolk. The only thing to watch out for is letting the water boil too hard. Keep it at that gentle simmer the whole time.
• Remove and drain. Use a slotted spoon to carefully lift the egg out of the water. Set it on paper towels to absorb any extra moisture.