- 1 egg
- Crack egg into a fine mesh strainer to get rid of excess egg white. Scrape a spoon or use your finger to wipe away any liquid that gets strained off.
- Bring a small pot of water to a rolling boil. Lower heat to medium-high (6), then gently add egg from strainer (can add up to two at a time).
- Allow to boil until whites are set, ~2-3 minutes. Remove with a slotted spoon.
If making multiple batches of poached eggs, skim off any foam or debris left over before putting new eggs in.