Ingredients:

  • 1 large fresh cold egg
  • 4 inches water (for poaching)
  • 1 tablespoon distilled white vinegar (optional)
  • 1 pinch flaky sea salt
  • 1 pinch freshly cracked black pepper

Instructions:

  1. Place a fine-mesh sieve over a small bowl and crack the cold egg into it. Let it sit for 30-60 seconds to allow the thin, watery whites to drain away.
  2. Carefully transfer the remaining thick egg white and yolk into a small ramekin or espresso cup.
  3. Fill a deep saucepan with at least 4 inches of water. Bring to a simmer, then reduce heat until bubbles disappear and the water is in a shimmering state (approximately 180°F).
  4. Lower the ramekin close to the water's surface and gently glide the egg into the center. Do not stir or create a vortex.
  5. Cook for exactly 3 minutes for a runny yolk or 4 minutes for a medium-set jammy yolk.
  6. Use a slotted spoon to retrieve the egg and place it on paper towels to drain excess moisture.
  7. Season with flaky sea salt and freshly cracked black pepper before serving.