“I like poached eggs on an English muffin for breakfast. So simple to make, too. Why can’t you do it?”
POACH AN EGG
Greg Marchand, Paris chef and author of the cookbook Frenchie: New Bistro Cooking
“A poached egg is much healthier than a fried one and much more pleasurable to eat,” says Marchand. “But you must follow a few very important rules.” Use the freshest eggs you can find—“as the egg gets old, the white begins to liquefy”—and make sure they’re at or close to room temperature when they hit the water. “Otherwise, the egg will stay too cold.” Bring a pot of water to a simmer (not a boil) and add a dash of white wine vinegar, but no salt: “It will break the egg,” Marchand says, “but vinegar will help it stay nice and round.” Carefully crack the egg into a small ramekin or bowl, making sure not to break the yolk, “then take a whisk and create a whirlpool before pouring in the egg.” Simmer for 1 to 2 minutes and use a slotted spoon to transfer the egg to a paper towel. Serve on salads, in soups, or with a piece of toast and a drizzle of olive oil.