Crunchy French Onion Chicken

Master perfectly poached eggs like a pro! Enjoy a delicious breakfast with tender egg whites encased around a gooey golden yolk.

ingredient

1 large egg, fresh and chilled
2 quarts water
4 teaspoons distilled white vinegar
1 ½ teaspoon kosher salt

Directions

Strain the Egg: Set a small fine-mesh sieve (about 3 inches in size) on top of a bowl. Crack the egg into the sieve, and let it sit for 4 to 5 minutes undisturbed until most of the thin egg white drains out. Transfer the strained egg to a small bowl or ramekin, do not let it sit longer than 5 minutes in the sieve.
Alternatively, to speed up the process, gently swirl the egg in the sieve for about 30 to 60 seconds, pausing every 5 seconds to allow the whites to drain.
In a medium saucepan, 2 to 3 quarts in size, add water. Fill to at least 2 to 3 inches high in the pot and heat over medium-high heat. Once the water reaches a simmer with just a few bubbles breaking the surface, reduce to medium-low heat.
Season the water with vinegar and salt. Stir to dissolve, and the water turns clear. Hold at a temperature between 180 and 190°F (82 and 88°C).
Tilt the bowl or ramekin's lip into the water and let the egg slide out. Slowly stir the water along the pan's edge in a clockwise motion for 10 seconds. Let the egg sit undisturbed until the whites set, about 3 to 5 minutes, depending on the water temperature.
Alternatively, before adding the egg, stir the water until a vortex forms in the middle of the pan.
Remove the Egg: Use a slotted spoon to transfer the egg to a plate lined with a paper towel and quickly blot to remove excess water. If desired, trim any ragged edges with a small knife or scissors for a cleaner appearance. Serve while still warm.In a medium saucepan, fill it with water at least 2 to 3 inches high and set over medium-high heat. Once the water reaches a simmer, reduce to medium-low heat. Hold at a temperature between 180 and 190°F (82 and 88°C).
Poach the Egg – Crack the egg into a small bowl or ramekin. Tilt the bowl or ramekin's lip into the water and let the egg slide out. Slowly stir the water along the pan's edge in a clockwise motion for 10 seconds. Let the egg sit undisturbed until the whites set, about 3 to 5 minutes.
Use a slotted spoon to transfer the egg to a plate lined with a paper towel to absorb excess water before serving.