Elevate your breakfast game with this easy and flavorful poached egg recipe, featuring a hint of lemon for a refreshing touch.
Fill a small skillet with water and bring it to a boil.
Use a skillet with a wide surface area to make it easier to poach multiple eggs at once.
Reduce the heat to just below simmering and add the vinegar and a squeeze of lemon juice.
Adding acid to the water helps the egg whites coagulate quickly, keeping the eggs intact.
Carefully crack an egg into a small bowl, then gently slide it into the water.
Cracking the egg into a bowl first ensures no shell pieces end up in the water.
Cook the egg for about 4 minutes, adjusting the time based on your desired doneness.
For a runny yolk, aim for 3-4 minutes; for a firmer yolk, cook for 5-6 minutes.
Remove the egg with a slotted spoon and serve immediately.
Place the poached egg on a paper towel briefly to remove excess water before serving.
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