EQUIPMENT: If you're doubling+ this recipe, you can use a regular sized cast iron skillet.
!POACHING EGGBring a pot of water to a gentle but steady simmer (not a rolling boil).
Add a teaspoon of vinegar to the water.
Crack each egg into it's own ramekin or a small cup.
With a spoon, create a gentle whirlpool in the water. This will help the egg white wrap around the yolk.
Slowly tip the egg into the whirlpool, white first.
Let to cook for three minutes.
Remove with a slotted spoon, cutting off any wispy edges using the edge of the spoon.
Set the egg onto a paper towel and gently pat dry.
Transfer to your dish.