Poaching an egg. This is some home cook’s worst nightmare. But we promise, it’s not nearly as difficult as it’s made out to be in Julie & Julia. Most French recipes call for adding vinegar to the water, but the key is to actuakky soak the egg in a neutral white vinegar, which helps the egg hold its form. Once you master this poaching technique, we recommend serving them with toast for brunch! Though they’re also great with avocado toast or an Italian pasta dish.
Makes: 1 • Time: 15 minutes
- ¼ cup white distilled vinegar
- 1 egg
1. Pour the vinegar into a small bowl. Carefully crack the egg and slide it from the shell into the vinegar. Allow to sit 5 to 10 minutes.
2. Meanwhile, fill a saucepan with 2 inches water. Bring to a boil over moderate-high heat, then reduce to a simmer.
3. Using a slotted spoon, vigorously swirl the water until a vortex forms in the center. Carefully slide the egg and vinegar into the center of the vortex and continue to swirl the water around the egg. (The white will wrap around the yolk.)
4. Let the egg simmer for 2 minutes, then transfer to a paper towel-lined plate using a slotted spoon.
Note: The water can be reused up to 4 times.