Poaching the perfect egg is much easier than I ever imagined! I used a bunch of Julia Child's tricks as well as another few I've heard of before. They all came together into the perfect poached egg!
Creating a whirlpool in the water, adding vinegar to the water, and cooking the egg for about ten seconds while it is still in the shell are all parts of this super easy tutorial!
 | Poached eggs look so pretty on top of avocado toast, don't they? They are also amazing in Eggs Benedict! Top these babies with some hollandaise, on top of a warm and fluffy English muffin...HEAVEN! |
 | Start by boiling water in a good sized pot. Add a well-cleaned egg to the pot for 10 seconds. Remove the egg with a slotted spoon and set aside to cool. Be careful, it will be quite hot! Add a Tablespoon of vinegar to the water! |
 | Crack the egg into a small bowl, once it is cool enough to handle. Turn the water down to a simmer, a rolling boil with be more likely to scramble the egg. |
| Whirlpool the water with the slotted spoon by stirring the water in one circular motion. |
 | Pour the egg from the small bowl into the center of the water whirlpool (Think the eye of the storm!). Continue to swirl the water with the spoon around the edges of the pot. |
| The swirl will cause the egg white to cover the egg yolk. Be careful to never touch the egg with the spoon, while it is still cooking. | |
| After about 11/2 minutes the egg white will be set and the yolk will still be nice and runny (you won't be able to see the yolk). The white will look slightly firm. Remove the egg with |
| a slotted spoon and place on a paper towel. Use it in your favorite dish! | |
