For those who don’t know, a poached egg is something between a fried egg and a boiled egg. It is an egg “fried” in water. It’s very light and I think it tastes better than boiled eggs and less delicious than fried eggs (sucks!). With this technique it looks exactly like I gostcho, with a very soft yolk. If you’re feeling cold, think you’re going to get salmonella, etc., just leave it in the water for longer, okay?
Place a pan of water on the fire (just enough to cover the egg) with 1 tablespoon of vinegar. After it boils, swirl it around using a whisk so that the water is swirling. Crack the egg into a container and carefully place it in the center of the swirl. The egg white will spread a little, but the vinegar is just to keep it together. It’s normal for some egg white “goo” to form in the water (after all, who needs egg whites?). After 2 minutes (for soft yolk) you can remove your egg with a slotted spoon and if you want take a wavesprinkle with freshly ground pepper and fleur de sel.
* I was unsure whether “poached eggs” or “poached eggs” was correct – sorry hey If I made a mistake, okay?
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