The Poached Egg

There are few things I return to more often than a poached egg.

On seeded spelt toast, a fresh baguette, or simply in a bowl with seasonal vegetables and hummus, it has become one of those meals I never seem to tire of. For years, I ordered poached eggs whenever I found them on a menu. Then I spent months trying to perfect them at home.

Like many rituals, it began with frustration and eventually became second nature.

The secret is surprisingly simple. Crack the egg into a bowl with water, a splash of white wine vinegar, and a splash of apple cider vinegar. While the egg rests, heat a shallow pot of water. Just before the water reaches a boil, gently lift the egg from the bowl with a spoon and lower it into the simmering water. Four minutes later, transfer it to a paper towel and let it rest briefly.

Fresh pepper flakes. Sea salt. Voilà.