Poaching is the most difficult of all the egg-cooking techniques—until now, that is. George Weld and Evan Hanczor, the geniuses behind Egg Restaurant in Brooklyn, are sharing their egg skills with the world in their just-released cookbook, Breakfast: Recipes to Wake Up For. Watch the video to learn the simple step-by-step process that will help you master egg poaching once and for all:
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Here's a written recipe with similar step-by-step instructions to what's seen above, courtesy of Breakfast: Recipes to Wake Up For:
1. Crack eggs into individual cups. Bring 1 quart of water to a boil over high heat, then reduce to a high simmer. Add about 2 tsp apple cider (or any other good-tasting) vinegar. Lower the edge of the cup to just above the surface of the water, and slip the egg in.
2. Let the eggs set for a few seconds before taking the edge of a slotted spoon and scraping it across the bottom of the pot to make sure the eggs didn’t stick. If the eggs are floating free, just let them cook gently in a simmering pot for 3 minutes.
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3. Remove the eggs one at a time with a slotted spoon, being careful to let all the water drain back into the pot. Check the egg for doneness: You should be able to see a well-formed orb of liquid yolk set into a gently-set disk of white. (Sometimes the inner white won’t set fully and it will make the center of the egg look a little bulbous— if that’s the way your egg looks, just slide it back into the water for a 20–30 seconds.)
4. Once your eggs are done, slide each one onto a plate, and pull away any unsightly scraps with your fingers. If any water puddles around the egg, you can either pour it off or sop it up with a paper towel. Sprinkle with salt and pepper.
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