Poached Egg

• egg1
• salt0
• pepper0

Instructions

1. 1

   Bring a pot of water to a boil, then reduce to a simmer to reach poaching temperature, between 160–180°F (71–82°C).

2. 2

   Stir the water in a clockwise direction to create a whirlpool.

3. 3

   Once the water slows down slightly, crack the egg into the center of the whirlpool.

4. 4

   Let the egg cook until the white fully sets and the yolk is no longer runny, 3-5 minutes.

5. 5

   Remove the egg with a slotted spoon, pat dry on paper towels, sprinkle salt and pepper (optional).

6. 6

   Serve with your favorite breakfast items.

7. 7

   Enjoy!