Yield: 2-4 eggs
Prep time: 10 minutes
Total time: 20 minutes
- 4 cups water
- 1 tablespoon distilled white vinegar
- 1 teaspoon turmeric
- 2-4 large, cage-free eggs
- pinch of freshly ground black pepper
Fill a 1.5 quart saucepan with 2 inches of water (about 4 cups) and bring to a rolling boil, add a splash of vinegar (this will help keep the egg whites together!) and the turmeric and pepper.
Lower the heat to a gentle simmer, so you're water's still boiling, but less aggressively. Crack your egg into a little cup, ramekin or bowl to make it easier to slide into the boiling water.
Use a wooden spoon to create a whirlpool in the water, and slide your egg gently into the center of the whirlpool. Don't touch it, just let the egg cook for several minutes without any poking.
After a few minutes (about 2 minutes is good), use a wide, slotted spoon or spatula to scoop up the poached egg. Gently prod the surface of the egg to see how jiggly it still is—if it's too wobbly, put it back in for another minute. If the yolk is wobbly but the whites seem set, fish it out and allow it to drain on a paper towel.
Using the same turmeric-vinegar water, poach 2-3 more eggs. If you're going to go through the trouble of poaching one egg, you might as well poach a few.
Enjoy atop a quick rice bowl — layer cooked sticky rice, kimchi, a splash of light soy, a few sprigs of cilantro and the poached egg with some pepper on top.