Prep 10 mins
Cook 3 mins
There's already a couple of recipes on here for poached eggs but the technique for this one is a bit different and it works!
- Place the water in a large saucepot and bring to just under a boil, then add the vinegar and salt.
- Swirl the water with a large spoon very rapidly to form a fast-moving 'whirlpool'. Crack each egg into a small bowl and drop in one at a time in the center of the whirlpool. Do not allow the water to boil.
- Cook for exactly 3 minutes for medium-soft yolks. Remove from the water with a slotted spoon and drain on paper towels. Serve hot.
- You can poach the eggs ahead of time and when they're almost done, store them in ice water, which will stop them from cooking. When you want to serve them, drop them into hot water for about 30 seconds to reheat them.
Thank you! Never thought about the vortex to keep the eggs shape.
This is a 5 star for fun. I've never poached an egg this way before. My first egg turned out perfect. The second one was not to bad but had a little more separation of white from yolk. I think maybe the water was not as hot enough. The answer is no, I don't think you can taste the vinegar for those how might turn their nose up at that word. Three of my minutes yielded a semi-running yolk but then I like mine like that. Dipping your toast it the yolk is sooo good. Somewhere in the back of my mind I 'think' I remember hearing the the vinegar helps keep the white and yolk together. Made for the *Recipe Swap 14* game 2008 in the Aussie/NZ forum. Our group was *The Kumara Kids* Group 28