Elevate your breakfast game with this simple yet flavorful poached egg recipe, enhanced with a touch of herbs for added aroma and taste.
Fill a high-sided frying pan with water, leaving some space at the top.
Ensure the pan is deep enough to allow the eggs to submerge fully.
Add the vinegar, salt, and parsley to the water and bring it to a gentle boil.
The herbs will infuse the water, adding a subtle flavor to the eggs.
Crack each egg into a separate small bowl.
Using fresh eggs ensures the whites stay compact during poaching.
Reduce the heat to a simmer, then gently slide each egg into the water on opposite sides of the pan.
Create a gentle whirlpool in the water to help the egg whites wrap around the yolks.
Cover the pan with a lid and let the eggs cook for 3-4 minutes, depending on your desired yolk consistency.
Keep an eye on the time to achieve the perfect yolk texture.
Carefully lift the eggs from the pan using a slotted spoon and serve immediately.
Drain the eggs briefly on a paper towel to remove excess water before serving.
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