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, let it sit for 4 to 5 minutes undisturbed, until most of the thin egg white drains out. 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. Transfer the strained egg to a small bowl or ramekin, do not let it sit longer than 5 minutes in the sieve.
Prepare the Water: 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).
Poach the Egg: Tilt the bowl or ramekin's lip into the water and let the egg slide out. Option 1 (Gentle Stir)- Slowly stir the water along the pan's edge in a clockwise motion for 10 seconds.Option 2 (Vortex)- Alternatively, before adding the egg, stir the water until a vortex forms in the middle of the pan.Let the egg sit undisturbed until the whites set, about 3 to 5 minutes depending on water temperature.
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 heat over medium-high heat. Once the water reaches a simmer with just a few bubbles breaking the surface, reduce to medium-low heat. Hold at a temperature between 180 and 190°F (82 and 88°C).
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 depending on water temperature.Use a slotted spoon to transfer the egg to a plate lined with a paper towel to absorb excess water before serving.
Batch Cooking: To poach 3 to 4 eggs, strain each egg, add them to the saucepan one at a time. Do not stir. Let them cook for about 3 to 5 minutes.
Keeping a large batch warm: Heat a separate pot of water over low heat, holding it between 120 to 140ºF (49 to 60ºC). Add the poached eggs there to keep warm, but no longer than 20 minutes. Do not go above this temperature, or the yolks will harden.
Meal Prep: After poaching the eggs, place them in an ice-water bath (equal parts water and ice) for 2 minutes. Transfer to a container filled with cold water. Store in the refrigerator for up to 5 days.
Reheating: Bring a pot of water to a boil. Turn off the heat, then add in the chilled egg. Let it sit until warmed through, about 30 to 60 seconds. Alternatively, place the egg in a bowl and pour hot water over the top until submerged.
Using fresh cold eggs: The whites start to thin as they age, giving a more misshapen appearance. Colder eggs are more viscous and hold their oval shape better.