There was a period in my life when I was 15 where I would eat poached eggs every day before school. That means that every day at about 6:45 am, I would wake up and make poached eggs in about 10 minutes and eat them with some avocado toast. If that doesn’t convince you how easy they are to, I don’t know what will.
There are a lot of methods floating out there but here’s what I’ve found to get the best results every time.
Bring a pot of water to a slight simmer. You want small bubbles at the bottom of the pot but not a rolling boil.
In the meantime,
Crack your egg into a fine mesh sieve that is sitting over a small bowl. This will strain out any of the excess egg white that causes poached eggs to break apart and create a mess when you’re doing it.
Tip out the whole egg into a small bowl.
When the water is up to temperature, take a large spoon and swirl it in a clockwise motion, creating a swirl of water.
In that swirl, add the egg in. This water vortex will swirl the egg around and make sure that the egg white wraps around itself. It helps keep the egg intact and whole.
Let cook for 3-4 minutes. To check, you can always lift the egg out with a slotted spoon and see if the egg white is still translucent.
When it’s cooked to your liking, lift it out with a slotted spoon and place on a plate lined with a paper towel to catch the excess water.
Season with some salt and enjoy!