Ingredients:

  • 2 Large Grade A Eggs
  • 1 tsp neutral oil or butter
  • 2 cups water
  • 1 pinch sea salt

Instructions:

  1. Add the 2 cups of water to your skillet. Bring it to a gentle simmer over medium heat. You’re looking for shrimp eyes—those tiny bubbles that dance on the bottom — not a rolling, violent boil.
  2. While the water heats, take your 1 tsp of neutral oil or butter and thoroughly coat the inside of two poaching cups. Crack each of the 2 Large Grade A Eggs into a small ramekin first. This lets you check for shells and ensures a smooth, centered drop into the poaching cup. Slide the eggs into the cups gently.
  3. Place the poaching tray or pods into the simmering water. Cover immediately with the lid. Set your timer for 4 minutes. Bake under the lid until the whites are opaque and the yolk is veiled in a thin, translucent film.
  4. Carefully lift the tray out. Use a spoon or small spatula to nudge the egg. It should slide out effortlessly onto your plate.
  5. Add your 1 pinch sea salt right at the end. Serve immediately while the steam is still rising.