Michelin-starred chef Paul Foster, who heads the fine dining restaurant Salt in Stratford-Upon-Avon in the UK, agrees that the perfect poached egg is a nemesis for a lot of people. While there really isn’t much to it, most people either undercook it or overcook it. Foster says all you need is a pot of boiling water, a sprinkle of salt, the freshest egg you can find, and ABSOLUTELY NO VINEGAR. That’s because vinegar firms up the whites, causing the runny portion to be stringy. Quite simply, vinegar overcooks the whites before the yolks are ready. Once the egg is in the boiling water, simply stir the egg so it doesn’t stick to the pan, which also helps the protein set. Always use a timer set to 2 minutes, though it may take a tiny bit longer. Check the egg after 2 minutes and then put an additional 30 seconds on the timer and go from there. Whatever you do, never walk away from the pan while the egg is cooking. Finally, drain the poached egg on a paper towel rather than placing it directly on toast, which will only serve to make the bread soggy. A tiny bit of salt and pepper for seasoning, and you’re good to go.
