To poach an egg


4 large eggs


Step 1
Fill a saucepan with water and bring it to a gentle simmer. Add a splash of vinegar to the water, which helps to keep the egg whites together.

Step 2

Step 3
Crack an egg into a small bowl or cup.

Step 4

Step 5
Gently stir the water to create a whirlpool, then carefully pour the egg into the center of the whirlpool.

Step 6

Step 7
Allow the egg to cook for 3-4 minutes, or until the whites are set and the yolk is still soft.

Step 8

Step 9
Using a slotted spoon, gently lift the egg out of the water and place it on a paper towel to drain.

Step 10

Step 11
Repeat with the remaining eggs.

Step 12

Step 13

Step 14

Step 15
If the egg whites are spreading too much, you can gently nudge them towards the yolk with the slotted spoon while the egg is cooking.

Step 16
If you prefer firmer yolks, cook the eggs for an additional minute or two.

Step 17
If you're making a large batch of poached eggs, you can hold them in an ice bath until you're ready to serve them. Just before serving, gently reheat the eggs in a pot of warm water for a few seconds.