Preppy Kitchen Poached Eggs

Medium large saucepan half filled with water and heated to just below a rolling boil.
White vinegar, 1 tbs
Egg, 1, cracked and tipped into a ramekin

Stir the water with a large spoon to created a whilrpool
Pour the egg into the water, get the ramekin very close to the water to do this and tip swiftly but not abruptly.

You may need to turn up the heat a notch. Cook for 3 minutes or until the yolk is as soft or hard as you like it.

Use two large spoons to drain the egg, tossing the egg from one spoon to the other, to achieve a complete drain.

You don’t need to swirl the water, the key elements are vinegar and pour the egg into the water from low altitude relative to the water. This way you can cook multiple eggs at the one time. Turning heat off and placing lid over the saucepan also is good, leave undisturbed for 3-4 minutes, test the yolk for doneness according to your taste. If you are swirling the water, swirl from near the centre to create the strongest vortex.

Serve with Preppy Kitchen Hollandaise sauce, avocado and feta or parmesan on an English muffin.

Ingredients

1/4 cup unsalted butter (56g)

4 egg yolks

1 tablespoon lemon juice

1/4 teaspoon salt

⅛ teaspoon cayenne pepper or paprika

⅛ teaspoon ground black pepper

Method

Melt the butter in a small saucepan over medium heat.

In a 2-cup glass measuring cup or small mixing bowl, whisk the egg yolks until pale yellow. Whisk in the lemon juice, cayenne or paprika, and black pepper. Slowly pour the hot butter into the egg mixture, whisking vigorously until thickened, about 1 minute. Set aside.

Chives are a nice addition!