Perfect poached eggs

Learn how to make perfect poached eggs with the tips in this recipe!

INGREDIENTS

– 1 large egg
– Himalayan salt or sea salt and freshly ground pepper (for serving)

INSTRUCTIONS

1. Gently simmer the water: Fill a medium saucepan with about 8 cm of water. Bring the water to a boil, then reduce the heat until it simmers gently.
2. Drain the egg: Crack the egg into a fine-mesh sieve placed over a small bowl. Gently swirl it in the sieve, allowing the egg whites to pass through.
3. Poach the egg: Tilt the edge of the ramekin into the water and gently slide it in. Slowly and gently swirl the water around the edge of the pan in a clockwise direction for 10 seconds using a wooden spoon.
4. Cook: 3 to 4 minutes. You can check for doneness by lifting the egg with a slotted spoon and gently pressing on the yolk.
5. Remove the poached egg: Remove the egg with a slotted spoon and transfer it to a plate lined with paper towels to remove excess water before serving.

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