Makes: 1 • Time: 15 minutes
Poaching an egg is not nearly as difficult as it’s made out to be in the film Julie & Julia. Most French recipes will call for adding vinegar to the poaching water, but the key is actually soaking the egg in neutral white vinegar, which helps the egg hold its form. Once you master the technique, we recommend serving them with Christmas brunch, though they’re also great over avocado toast or a simple, weeknight pasta dish.
- ¼ cup white distilled vinegar
- 1 egg
1. Pour the vinegar into a small bowl. Carefully crack the egg and slide it from the shell into the bowl of vinegar. Allow to soak 5 to 10 minutes.
2. Meanwhile, fill a saucepan with 2 inches water. Bring to a boil over moderate-high heat, then reduce to a simmer. Using a slotted spoon, vigorously swirl the water until a vortex forms in the center. Carefully slide the egg and vinegar into the center of the vortex and continue to swirl the water around the egg. (The white will wrap around the yolk.) Let the egg simmer for 2 minutes, then transfer to a paper towel-lined plate using a slotted spoon.
Note: The water can be reused up to 4 times.