Perfect poached eggs

Breakfast - I can't find the words to describe how much I love this meal. I used to skip breakfast in lieu of coffee and perhaps a piece of toast. Then two important people in my life made me see the endless possibilities for this meal. Both my boyfriend and my sister are breakfast aficionados. In particular, they like eggs. Fried eggs, poached eggs, scrambled eggs... runny yolk - always, please.

After a long battle to learn how to poach "pretty eggs" - you know, restaurant style - I've finally mastered the art. It's not that hard, but sometimes I think my lack of coordination impairs me in the kitchen :P

For anyone else who has struggled poaching eggs - this is the post for you. It's nothing new - I didn't reinvent the poaching wheel. It just works for me.

Poached egg

Ingredients:
Egg (organic, cage-free & fresh!)
1 tablespoon white vinegar (I've used other kinds when not available)

Tools:
Small pot
Ramekin or small cup/bowl
Bowl of cold water (if you are poaching multiple eggs)
Slotted spoon (it's almost impossible to get the eggs out of the water without one)

Heat water until it's just about to boil, but not boiling. If you have a thermometer, 180-195F is perfect. Add vinegar.

Crack your FRESH egg into a the small bowl. It's important to have a fresh egg because the whites will cling to the yolk better and thus stay together as you poach.

Create a whirlpool in your hot water with a wooden spoon. Don't be shy with the speed of your vortex, you need this motion to encourage the egg whites to wrap around the yolk. This step is the KEY to a "pretty" poached egg. So, create your whilepool and then pour your egg into the center from the ramekin. Do this as close to the water as you can to keep everything clean.

Set a timer for 4 minutes and wait patiently.

With a slotted spoon, remove your beautiful bundle of egg-iness and place into the cold water bath. Then, poach the rest.

Once you are down poaching like a maniac, you can warm up all the eggs together in hot water for 30 seconds. This way- you can serve everyone at the same time!

Long live eggs!