Poached Egg

Ingredients

• Egg

  whole

  1 extra large or 56g

• Salt

  table

  1 tbsp or 18g

• Distilled vinegar

  1 tbsp or 15g

• Water

  4 cup or 947g

• Salt

  table

  1 dash or 0.4g

• Black pepper

  ground

  1 dash or 0.1g

• Thyme

  dried

  ¼ tsp, ground or 0.3g

• Paprika

  ¼ tsp or 0.5g

Directions

1. Add about 3 inches of water into a small pot with a lid. Add the salt and vinegar. Bring to a rolling boil.
2. Have the egg in an easily accessible place. Stir the water with the handle of a wooden spoon until a strong whirlpool is formed. Immediately crack open the egg and gently place into the center of the whirlpool.
3. Quickly put the lid back on and turn off the heat. For runny yolks, let sit for 5 minutes. For medium done let sit for 8 minutes. For done but still custardy yolks, let sit for 12 minutes.
4. Remove the egg with a slotted spoon. Briefly place on a paper towel or napkin to remove water from all sides. Plate.
5. Season with a sprinkling of salt, pepper, thyme, and paprika.