How to Make Perfect Poached Eggs.

Serves 1 · Prep: 1 min · Cook: 3–4 min

Make It

1. Fill a saucepan with about 3 inches of water and bring to a gentle simmer. You want bubbles forming on the bottom but not breaking the surface.

2. Add 1 Tbsp white vinegar. Do not add salt.

3. Crack each egg into a small bowl or ramekin first.

4. Stir the water in a circular motion to create a vortex, then slide the egg into the centre.

5. Cook 3 minutes for a runny yolk, 4 to 5 for a firmer one. Leave it alone while it cooks.

6. Lift out with a slotted spoon and dab with a paper towel to remove excess water.

Notes

• A gentle simmer, never a boil. Rolling water tears the egg apart before the white can set.

• The vinegar helps the whites wrap around the yolk instead of feathering. You will not taste it.

• Skip the salt in the water. It makes the water denser, so the egg floats and the whites spread.

• Fresh eggs hold their shape. If yours are older, crack the egg into a fine mesh sieve first and let the thin watery white drain away.

• Poach ahead and keep them submerged in cold water in the fridge up to 24 hours. Reheat in simmering water for 30 to 60 seconds.