The Takeaway

George Weld says:


Start with cold eggs—they hold together better.

Use a fairly deep pot.

Bring the water to just a simmer, and add a little vinegar—about a tablespoon. You can use any kind of vinegar, but you'll probably taste a little bit of it, so use a vinegar you like and that tastes good.

Lower egg, in a cup, right to the surface of the water and gradually slide it in. The white will immediately set. If you're using a shallower pan, make sure to sweep under the egg with a spoon so it doesn't stick to the bottom.

If you're cooking a lot of poached eggs, you can drop them into ice water to stop the cooking. When it's time to serve, simply drop them back in the simmering water before plating.

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