Poached to Perfection

Poaching an egg to perfection is a simple technique that, once employed, will greatly improve your life. I know that is a bold statement; And I stand by it. Believe me, the process of creating this perfect little plump parcel of golden goodness is a meditation of sorts. 

When all else feels out of control, when you're overwhelmed, hungry and too tired to make an elaborate meal, when you just crave something simple and honest, something round and contained, focus on your breath, follow these steps and you'll see what I mean.

Fill a small pot with about 1 inch of water, a teaspoon of salt and 2 teaspoons of white vinegar. Bring to a boil and reduce to a simmer over medium heat. 

Meanwhile, crack one fresh egg in a ramekin or measuring cup. With a spoon or spatula quickly stir the water around in one direction to create a vortex. 

Bring the ramekin or measuring cup down close to the center of the swirling whirlpool and gently plop the egg in. The motion of the water will prevent the whites from feathering out. 

Now turn off the heat and cover your pot. Let the egg sit for about five minutes (undisturbed) before removing with a slotted spoon.