Poaching eggs can feel intimidating, but it’s really super simple. At least the way i do it.

First of all, use the freshest eggs you can. It helps to hold the egg white together. I use the ones from our CSA.

Next, use vinegar. It also helps to hold the egg white together. I use 1 Tbsp plain white vinegar to every 3 cups of water.

Gently crack your egg, or eggs, into individual small bowls. This helps you slowly add the egg to water. I prefer to use a smaller sauce pan, and poach each egg individually. I think it helps to control the shape and doneness.

Bring your water to a boil. Once boiling, turn heat down to where the water is simmering. Once water is steadily simmering, add in vinegar.

I use chopsticks to create a swirl in the water. Almost like an underwater tornado. This will also help to keep the egg together.

Once your water is swirling, gently (and slowly) add the egg to the center. Immediately set a 2 minute timer. I will continue to swirl after letting the egg in, for a little bit.

Once your timer has gone off, immediately remove the egg using a slotted spoon. I will rest the spoon on a paper town for a minute or two before plating.

Key to remember. Always sprinkle a bit of finishing salt on top of your poached eggs. Kicks it up a notch.