The Secret to Perfectly Poached Eggs (No Strings Attached!)

to keep eggs from getting too

you'll know your water is ready when there are tiny bubbles in the bottom of the pan

so of vinegar to the pan to help keep the egg protein from disintegrating in the pan. the acid in the vinegar acts as a coagulant

give the water swirls

never c the egg over the water bath. instead

the egg will sink to the bottom

poach eggs a of time and store in water. reheat them in a water bath when ready to eat

a poached egg takes minutes

serve on a of toast