Eggs, one of our most versatile foods. Many ways to cook it and it adds quite a bit to any dish. I am typically a fried egg kind of person but now and then I want something a bit lighter. Poaching is not that difficult but I believe in practice to get good at it. I have tried many methods but I have coalesced around this one by America’s Test Kitchen. This is where a delicate hand is your friend.

1) Fill a pot full of water. I like to give the eggs room to swim if needed especially if you are making a big batch for a family breakfast. Get that to a boil.

2) In a colander, gently crack your eggs into it. What?!? Yes! This will allow those wispy whites to drain away while the main white remains. Only let the eggs sit in the colander for 30 seconds. Carefully pour the eggs into a 2-4 cup measuring cup.

3) Add 1 TBSP of vinegar and 1 tsp of salt to the boiling water. This will allow your egg whites to coagulate and set. Very important.

4) Take pot off heat. CAREFULLY, pour in your eggs, one at a time. Try to let them have room between them. Cover pot. Check after a minute to move the eggs around gently. They will stick to the bottom if you don’t watch it. After 2 minutes, the whites should be set. CAREFULLY, remove each egg with a slotted spoon. Serve.

Nosh Tips: You can play with vinegar for more of a color tint but I think it is diminimus. Bigger eggs, like duck will take longer and I think are more luxurious. For a showier presentation, carefully flip over the eggs as it has a flatter side.

Eat.Drink.Savor.