Poached Eggs

01Method

1. 1

   Prepare an ice bath by combining ice cubes and cold water in a large bowl; set aside.

2. 2

   Pour cold water into a saucepan and set over medium heat. Add the vinegar and salt, then bring to a slow, gentle simmer. Lower the heat to keep the water barely simmering.

3. 3

   Crack each egg individually into a small ramekin. Hold each ramekin just above the water's surface and slide the egg in carefully. Allow the whites to begin setting for 1 to 2 minutes, then gently loosen the egg from the pan bottom with a silicone spatula. Repeat with the second egg. Continue cooking until the whites are fully set and the yolks remain soft and runny, approximately 6 minutes total.

4. 4

   Remove each poached egg from the water using a slotted spoon and transfer to the ice bath to halt cooking. When ready to serve, return the eggs to gently simmering water for 1½ to 2 minutes to reheat. Lift out with the slotted spoon and briefly rest the spoon on a paper towel to blot any excess water before plating.