- Boil Water
Use a non-stick skillet and bring water to a boil for about 2 inches.
- Add Vinegar
Then add some vinegar. This keeps the whites out too thin. It adds a bit of seasoning too. Then shrink to a simmer.
Tip: Choose a light colored vinegar to keep your eggs from tinting.
- Prepare your Eggs
Get your eggs ready for small bowls; this way the eggs keep their shape and you’ll be able to cook them all at the same time. Crack the eggs into separate bowls carefully, and check for shell bits.
- Slide your eggs into the water
Now, one at a time slice the eggs into the water. Work your way around the pan in clockwise direction so you know first which eggs are done.
Tip: Fresher eggs have firmer whites and cook quicker.
- Use Gentle Heat and cover the pan
Cover the pan, and turn the heat off. A gentle heat that gives your eggs a firm white and a loose yolk is the key to poaching.
- Serving Time
The eggs will be delicate and delicious in just 4 minutes-ready to serve. Carefully scoop them out of the pan, drain them and transfer them to serving plates.