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Secret to a Perfect Poached Egg

My husband and I (sister Kathy) took a cooking class and one of the dishes we prepared was Salad Lyonnaise which is served with a poached egg on top.  Here are the instructions we were given and by the photo taken at class you can see it works.

• Place each egg in a separate ramekin

 

1. Bring a large sauce pan of water to 176 degrees.  
2. Using a mesh strainer, strain off the old egg whites and water (who knew?)  over a small bowl.  The old white will drip through the strainer, while the fresher white will stay in tact with the yolk in the strainer.  Place egg back in ramekin.  Discard strained whites.
3. Gently swirl the cooking water with the back of a spoon.
4. Gently place the egg in the water.  Time each egg for exactly 5 minutes for the perfect poached egg.  The white will be firm, the  yolk set, but runny once cut with a fork.  If you prefer  your eggs more hard set, then cook for 6 or 7 minutes.  
5. Remove each egg with a slotted spoon and drain briefly on paper towel.  Season your eggs with salt and pepper.

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