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Poached EggAdapted from The Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker (Bobbs-Merrill, 1975).
1 egg
1/2 teaspoon sea salt
Splash of vinegar
Put in enough slightly salted water in a pot to twice the depth of an egg. Sometimes adding a little vinegar to the water will help the egg coagulate but Jane doesn't always follow the rules. While water is coming to a boil, break egg into a small bowl.
With the water at a low simmer, swirl the water into a mad vortex with a wooden spoon. Drop the egg into the well formed in the center of the pot. The swirling water should round the egg.
Turn the heat off and let the egg stand 3 minutes. Remove with a slotted spoon. Serve immediately.
Preparation time: 8-10 minutes
Makes 1 poached egg |
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