To make a round poached egg, use the vortex method: stir the water in a clockwise motion to create a whirlpool, then carefully drop the egg into the center and cook for 3-5 minutes until the whites wrap around the yolk.
Here's a breakdown of the process:
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Prepare your pan: Fill a saucepan with about 3 inches of water and bring it to a simmer (small bubbles rising to the surface). Avoid a rolling boil.
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Create the vortex: Using a spoon, stir the water in a clockwise motion to create a gentle whirlpool in the center of the pan.
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Crack the egg: Crack a fresh, cold egg into a small bowl or ramekin. This makes it easier to gently slide the egg into the water.
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Carefully drop the egg: Gently slide the egg into the center of the whirlpool. The swirling water helps the egg white wrap around the yolk, creating a round shape.
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Cook the egg: Cook for 3-5 minutes, depending on your desired level of doneness. The egg white should be set, but the yolk should still be runny.
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Remove the egg: Use a slotted spoon to carefully remove the poached egg from the water.
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Drain excess water: Place the poached egg on a paper towel-lined plate to drain any excess water.
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Serve immediately: Poached eggs are best served immediately.
