Poached eggs have come into my life from many directions these past few weeks. I traveled to London, D.C. and New York, and was surrounded by friends who all wanted to have poached eggs sunday mornings. So I thought I should learn how to make them. I tested several methods and now have one that I think is easy and will help you enjoy poached eggs on Sunday mornings. I still have to discover where you can get the best poached eggs in Istanbul.
Take the eggs out of the fridge to bring them to room temperature
Crack your eggs into individual cups (I use espresso cups). This also helps them come to room temperature faster and allows you to put your eggs in the pot faster and safer without breaking the yolk.
Boil water in a sauce pan or a small pot, at least three inches high so that the eggs will not stick to the bottom.
Add 2 tablespoons of white or rice vinegar
When the water comes to boil, lower the heat to bring the water to a simmer
Slowly dip your espresso cups into the water to release the eggs. You can gently try to push the whites closer to the yolk.
Don't worry about the tangling whites.
Cook for 3 minutes for medium runny eggs, 2 for runnier and 4-5 for firm yolks.
Take your eggs out with a slotted spoon and serve them with the bottom side up for a more pleasant representation. You can serve them on a toast garnished with parsley, chives, scallions and black pepper.
To add some flavor, I sprinkle garlic and onion powder on the toast before I place the egg on it.
