Poached duck egg
Cooking: 6 minutes
- Boil 1 liter of water with 1 tbsp of white vinegar.
- When the water boils, lower the temperature to a light boil 190o F (88o C).
- Break the duck egg slowly above the water surface.
- Cook for 6 minutes.
- Using a slotted spoon, remove the duck egg and test the cooking just by touching. The white should be firm, elastic and not rubbery.
- Trim the egg as needed.