Faulpelz Cooking - Make Poached Egg

A poached egg is an egg that has been cooked by poaching, that is, in water. No oil or fat is used in its preparation. Perfect for a lazy person like me.

1. Bring a large pot of water to a boil. The water should be at least five or six inches deep (the deeper the better).
2. Season lightly with salt and pepper.
3. When the water boils, add about a tbsp. vinegar for every pint or so of water. Taste to make sure the level is right. The vinegar should be barely noticeable.
4. Carefully crack one egg into a teacup or large ladle.
5. Twirl the water with your spoon as fast as you can to make a whirlpool.
6. Lower the teacup or ladle into the water and pour the egg into the eye of the whirlpool.
7. The egg white will coagulate in the water and turn white. Most eggs will take between two and three minutes for the white to cook but leave the yolk still runny. Remove the egg at this point with a slotted spoon or strainer.

Poached eggs are used in Eggs Benedict (a dish that consists of a half of an English muffin, topped with bacon or ham, poached eggs, and hollandaise sauce). Or you can just topped it on toast.

Acknowledgments:  Thanks to Thai gal for her guidance.