Poached Eggs are the perfect ingredient for all kinds of breakfast sandwiches, including my favorite, Eggs Benedict.
Preparing the Perfect Poached Egg
In a lightly oiled, wide pan over high heat, bring at least 3" of water to a rolling boil. Once it starts to boil, turn down heat so that the water is just moving. Add a pinch of salt and a little white vinegar.
Crack your egg into a small cup. Stir the boiling water to create a small whirlpool in the middle and gently slide your egg right into the middle of it.
Cover the pan and turn off the heat.
Without disturbing the eggs, let them cook in the hot water until desired firmness:
Runny: 2 minutes
Medium Firmness: 3 minutes
Firm: 4 minutes
Remove from pan with a slotted spoon and drain well before serving.
See recipe for traditional Eggs Benedict.