How to Poach an Egg

The key ingredient in classics like eggs Benedict and this asparagus dish, a warm poached egg with a gooey yolk is easier to make than it seems. Just follow these five simple steps.

Supplies:
Eggs
Medium saucepan
Vinegar
Slotted spoon
Ramekin or small bowl
Plate

Step 1: Let eggs come to room temperature (or at least warm up slightly after taking them out of the refrigerator). Fill pan halfway with water, or just enough water to cover an egg, and add a small splash of vinegar (about 1 Tbsp.). Bring water to a boil, then turn heat to medium-low so water stays at a bare simmer.