Poached eggs are a classic breakfast but are also great in a salad. Fill a nonstick pan about halfway with water. Add a splash of vinegar, but not too much or the eggs will taste pickle-y, and a pinch of salt and bring to a simmer.
Adjust the heat to a low simmer, not boiling. Crack the egg into a cup or small bowl. The fresher the eggs, the better they’ll look when poached.
Slip the egg into the water and leave it undisturbed until cooked to the desired degree. You can also use a traditional egg poacher or cut out a can as a mold so the egg cooks in a perfect round.
Use a slotted spoon to lift the egg from the poaching liquid.
Use your fingers to trim the loose white from the edge.
Pat off any excess liquid and serve.

Instructor: Jill Novatt