How to Poach the Perfect Egg

Scary, I know - but we will get through this together!

I always think of the scene from Julie and Julia when it comes to this - I figured if it took Julie several attempts and two assistants to poach the perfect egg then all hope was lost for me. Eggs Benedict was reserved for restaurants only - until I realized that poaching an egg really isn't so hard and the second half of my life began.

Here is what I do step for step, and I will also link the website (Downshiftology) that I used to learn from below :)

*Note: The eggs must be very cold so that they don't fall apart in the boiling water. Don't take them out of the fridge until your water is nearly boiling!

• Bring a large pot of water to a boil

• Crack the cold eggs each into an individual ramekin or small cup. This does make for a lot of dishes, but trust me don't even try cracking the egg directly into the pot of boiling water - you will have an eggy mess.

• Once the water is boiling, turn down the heat so that it is at a simmer

• Add 1-1.5 tbsp vinegar to the water (I used to abstain from the vinegar for fear that it would affect the taste, but trust me it makes life so much easier! Use a bit less if you're weary)

• Stir the water to get it moving gently in a circular motion - make sure it's still simmering! - and gently slip each egg into the water from its ramekin.

• Allow to cook at a simmer for exactly 3 minutes, then remove from water gently with a slotted spoon and rest on a plate lined with paper towel before serving, to soak up any excess water.

• Done! Serve over toast or however you please :)

I feel like everyone uses different tips and tricks to hone this skill over time, so please check out the site below for some extra tips if you're serious about becoming a true Poached Egg Master!

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