Elevate your breakfast with this easy and flavorful poached egg recipe, featuring a hint of vinegar for perfectly set whites.
Heat water in a frying pan until it reaches a gentle simmer.
Ensure the water is not boiling vigorously, as this can break the eggs apart.
Crack an egg into a small bowl.
Using a bowl makes it easier to slide the egg into the water gently.
Add vinegar and salt to the simmering water.
The vinegar helps the egg whites coagulate quickly, resulting in a neater poached egg.
Gently slide the egg from the bowl into the water.
Create a gentle whirlpool in the water to help the egg white wrap around the yolk.
Cook the egg for 3-4 minutes, then remove with a slotted spoon.
The egg is ready when the whites are set, and the yolk remains soft.
Place the poached egg on a paper towel to drain excess water.
Use unscented paper towels to avoid transferring any unwanted flavors.
Serve the poached eggs on toast, greens, or your preferred base.
Garnish with freshly ground pepper or herbs for added flavor.
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