How to poach an egg

 1. Set a saucepan to boil that is about two-thirds full of water.
2. Add a dash of white
3. Crack an egg into a ramekin, small bowl or soup ladle.
4. Spin the boiling water to cool down the water before you drop in the egg. You will want to bring the water to a temperature of about 160-180ºF (71-82ºC).
5. Carefully lower or drop the egg into the center of the whirlpool. Make sure that you do not drop the egg into boiling water (100ºC/212ºF), as this will toughen the eggs and make them unpalatable.
6. Wait 3-4 minutes until cooked.
7. Remove with a slotted spoon. Work quickly to transfer each egg onto the plate, letting excess water drip back into the saucepan.
Poached eggs should be served as soon as they are pulled from the water.
See how