Jajko W Koszulce

Ingredients · 1 serving

• 1Egg, very fresh
• 2 tbspWhite vinegar, 10% acidity
• 1 LWater

Equipment

stovetop, saucepan, measuring spoon, small cup, slotted spoon, clean cloth, spoon, timer, serving plate

Instructions

1. 1
   Prepare Station

   Gather the egg, vinegar, and water; set out a saucepan, measuring spoon, small cup, slotted spoon, and clean cloth. · 3 min

   What to look for: All ingredients measured and tools within reach.

2. 2
   Simmer Vinegar Water

   Heat 1000 ml water with 30 ml white vinegar in a saucepan until it reaches a gentle simmer with small bubbles, not a rolling boil. · 6 min

   What to look for: Small bubbles rise steadily, but the surface is not violently boiling.

3. 3
   Create Whirlpool

   Stir the simmering water in 1 steady circle with a spoon to form a clear whirlpool at the center of the pan. · 1 min

   What to look for: The water spins gently with a visible center funnel.

4. 4
   Slide Egg

   Crack the very fresh egg into a small cup, then slide it gently into the center of the whirlpool so the white wraps around the yolk. · 1 min

   What to look for: The egg white begins to gather around the yolk instead of spreading widely.

5. 5
   Poach Egg

   Poach the egg for 2.5-3 minutes at a gentle simmer until the white looks fully set and the yolk still feels soft. · 3 min

   What to look for: The white is opaque and firm, while the yolk remains rounded and delicate.

6. 6
   Drain Egg

   Lift the egg with a slotted spoon, drain it on a clean cloth for 15 seconds, and blot away excess water without breaking the yolk. · 1 min

   What to look for: The egg looks neat, glossy, and no longer drips water.

7. 7
   Serve Immediately

   Serve immediately while the white is tender and the yolk is runny, with no delay so the classic texture is preserved. · 1 min

   What to look for: The egg holds its pouch shape and the yolk stays fluid inside.