A Better Poached Egg

Recently, I searched for a better poached egg. Good grief, Melton, you might say, how hard can it be to poach an egg? I know, simple! Always, in the past, I boiled water, dropped my egg in the water, waited to see my egg turn white and no longer clear, and it was then done right? Not exactly! It was still a very fluid, a runny mess! Done, but not pretty!

Here’s a little secret I discovered! No big deal, just an easy way to help your egg transform perfectly so you can serve your guests a better poached egg! Easy now! Boil your water in a deep boiler (saucepan). I recommend 3-4 inches and brought to a rapid boil. With a large spoon, stir in a tablespoon of white vinegar. Create a strong swirl in the boiling water before dropping your egg into the water. The swirling water helps to keep the egg together. My egg was deliciously, runny, and done in only 4 minutes! Perfecto-mundo! I placed my better poached egg on a buttered, slice of Jewish Rye bread but suit yourself my friends, your favorite bread will be just as good!

Note: No taste of vinegar at all!

Bon appetite!

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