I’ve always loved poached eggs ever since my grandma used to make them for breakfast on top of toast and promite (a sweeter version of vegemite).  The splash of yellow as you cut into the yolk and the luscious unctuous sauce the yolk makes.

I never had much luck with making them.  Seemed like there was always strands of white all over the saucepan.

Enter Thomas Keller.  Sorry, not in person.  But through two beautiful cookbooks I received for Christmas – the very ambitious The French Laundry Cookbook and the more relaxed Ad Hoc at Home.

Time: 5 mins to boil the water, 2 mins to cook the egg

Start with a deep saucepan. Boil the water, and add 2 Tbsp vinegar.

Here’s the secret:  Create a whirlpool in the saucepan by stirring and break the egg into that gently.  Then drop the heat so it doesn’t hit the bottom and stick but spins beautifully in that little whirlpool.

Remove after 2 mins with a slotted spoon and you have poached egg perfection.

Repeat for how ever many eggs you want to do.  If you’re Thomas Keller presentation crazy you put them in an ice bath, dress them up by snipping off any straggly bits and reheat them later.  But they look pretty damn good after the whirlpool treatment and I say eat ’em while hot.

If you want to get healthy serve these over some wilted greens and some warmed cannellini beans with garlic, salt, pepper, lemon, chili pepper flakes (or Sriracha sauce).  Asparagus and bacon are great adds too.  Or follow my grandma’s lead and go Aussie-style with some nice thick toast with vegemite.  Below is a tasty Mexican inspired breakfast from the other day.

Egg with black bean and roasted poblano chile salad and avocado

Cheers.