Poached Egg
Ingredients: egg, water, vinegar · 5 min cook time · 70kcal · ~₩360
Ingredients
1개 egg, 2인치 water, 1tablespoon vinegar
Instructions
1. Grab a large, wide saucepan and fill it with 2 inches of water. Place it over medium-high heat and bring it to a boil.
2. While the water comes to a boil, crack an egg and transfer it to a small bowl or ramekin.
3. Once the water comes to a boil, reduce the heat until it is just barely simmering. The bubbles should not be violently bubbling.
4. Stir in one tablespoon of vinegar. This is optional but helps coagulate the egg white.
5. Use a spoon to create a swirling vortex in the water. Carefully plop the egg right into the center of the vortex.
6. Leave the egg to cook for 3 minutes, or until the egg white is opaque and firm but still yields when gently pressed with a spoon. The yolk should remain runny.
7. After 3 minutes, carefully remove the poached egg from the water using a slotted spoon.
8. Place the poached egg onto a paper towel-lined plate to drain any excess water.
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