This lesson is 431 words, a 1 min 43 second reading time. It is part of our new course, Poaching, Simmering & Steaming.  🎬 Demonstration Video: 📍 Introduction:  Poached eggs are delicious, nutritious, economical & versatile. Whether you have them for breakfast alongside a piece of toast or at dinner topping a grain bowl or bed of sautéed greens, a poached egg can add high-leverage nutrition & rich flavor to almost anything, fast. Like riding a bicycle, once you poach, you’ll know how to do it for the rest of your life. All you need is a little patience and practice. Good luck!  🧂 Ingredients:  Egg(s) ~ 2 tsp vinegar (e.g., white, apple cider) - (optional) 1 tsp kosher salt (optional) ⚙️ Unique Gear:  Slotted spoon (recommended) ✅ Instructions:  Drop Method (easiest, can accommodate 2+ eggs at a time):  Bring water to boil in a small pot/saucepan.  Turn down heat & add vinegar/salt. Let the water simmer gently. Crack the egg into a small dish (e.g., cup, ramekin).   Carefully slip the egg from the dish into the water. When whites set (~2-3 min), remove with a slotted spoon. Cook slightly longer for set yolks. Pat the egg dry (gently) with a towel. Top & serve.  Whirl Method (intermediate, one egg at a time):  Boil water in a small pot/saucepan.  Turn down heat. Let water simmer gently. Crack egg into a small dish (e.g., cup, ramekin). Using a spoon, stir the water in a circle.  Once a vortex has formed, slip the egg into the center of the vortex.  Watch the vortex shape the egg into a lovely oval.  When whites set, remove with a slotted spoon. Cook longer for set yolks. Pat the egg dry with a towel. Top & serve.  📝 Notes Tips & Tricks Vinegar helps keep the whites together. If yours are regularly becoming stringy increase the amount of vinegar slightly. It should not negatively impact taste. Sample toppings: olive oil, salt (e.g., sea salt, Maldon flakes), pepper, sauce (e.g., hollandaise), crunch (e.g., seed mixture, everything bagel spice) Sample bases: grain bowl (e.g., quinoa, rice, grits), ramen, avocado toast, sautéed greens, salad (e.g., frisée, kale), lentils, benedict (e.g., English muffin & ham or smoked salmon).   An egg has 75 calories, 7 grams of protein, 5 grams of fat, and 1.6 grams of saturated fat. *Note - these vary depending on the size of egg. Once you master the ramekin/bowl & slip technique, try cracking the eggs directly into the water. *Note - watch your fingers!  To poach an egg inside of the shell, you can use the sous vide technique.  🎓 Further Study How to Boil Water [Life School] How to Poach an Egg Perfectly [Downshiftology] Poaching an Egg [NY Times] 20 Great Ways to Eat Fried or Poached Eggs [Serious Eats] 22 Poached Egg Recipes for Any Meal [Bon Appetite] What did you think of this lesson?  Loved it! ⭐️ · Pretty good 🤷‍♂️ · Could be better 😐 ——— 📚 Want to learn more? Check out the Table of Contents or Collections. 🎧 Prefer to listen? Subscribe on iTunes, Spotify, or Overcast. ✏️ What do you want to learn? Fill out this 1-question form. This is a public episode. Get access to private episodes at www.trylifeschool.com/subscribe