How to Poach an Egg

Poaching is a gentle cooking method where good is simmered in liquid, usually water, until it's cooked throuhg. To poach an egg, fill a large saucepan with water. Bring the water to a simmer adding a splash of white vinegar to help the egg white coagulate. Crack the egg into a Le Creuset ramekin and then use a spoon or a spatula to create a gentle whirlpool in the water. Slowly pour the egg into the center of the whirlpool and then let it cook for two to three minutes or until the white is set and the yolk is still runny. Remove the egg from the water, allowing any excess water to drain off and serve immediately.