Nutrition

Ingredients

• 4 large eggs
• Kosher salt and freshly ground black pepper

Instructions

1. 1 Bring a large saucepan of water to a gentle simmer. Crack 1 large egg into a fine-mesh sieve set over a medium bowl. Let watery whites run through into bowl below (this helps eliminate long, wispy strands of egg white and encourages a smooth, round poached egg); carefully transfer egg to a small bowl.
2. 2 Stir simmering water with a slotted spoon to make a gentle vortex. Tip egg out of bowl into center of vortex and swirl water gently to help bring whites up around yolk. Repeat with remaining 3 large eggs, so there are 4 eggs total in saucepan. Cook until whites are just set but yolk is still very soft (lift out of water with a slotted spoon and gently press on yolk to check on doneness), about 2½ minutes from the time each egg hits the water. Transfer to a warm plate with slotted spoon. Season eggs with kosher salt and freshly ground black pepper just before serving. Do ahead: Eggs can be poached 1 day ahead. Transfer to a bowl of ice water instead of warm plate. Cover and chill. Reheat in barely simmering water 1 minute before serving. Editor’s note: This method for poaching eggs was first printed in our April 2017 issue. Head this way for more of our best egg recipes →

Original Source

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