Poached Egg Yolk in 9 Minutes

Instructions:

1. Crack the egg into a fine-mesh sieve held over a bowl and let the watery, thin whites drain away for about 30 seconds.
2. Carefully transfer the remaining thick white and the yolk into a small ramekin.
3. Fill a saucepan with water, add the vinegar, and bring to a bare simmer with tiny bubbles.
4. Gently slide the egg from the ramekin into the simmering water.
5. Set a timer for 3 minutes and 30 seconds for a runny center, or 4 minutes for a jammy, thickened yolk.
6. Lift the egg out with a slotted spoon and dab the bottom on a paper towel to remove excess water.
7. In a small bowl, whisk the cranberry sauce with lemon juice and orange zest until smooth.
8. Spoon the sauce onto the plate first, then carefully nestle the poached egg on top.
9. Finish with a pinch of sea salt to balance the savory egg and sweet berries.