All you need is one kitchen pantry item to poach the ideal eggs in four minutes.

Poaching eggs can seem tricky, but with one kitchen pantry item—vinegar—you can easily create perfect poached eggs in just four minutes.

The key to poaching eggs lies in maintaining a delicate balance of temperature and timing. Here's how vinegar helps.

Vinegar, when added to the water, helps to coagulate the egg whites faster, making them less likely to spread out in the water.

Poach: Gently slide the egg into the simmering water. Let it cook for about 3 to 4 minutes. The whites should be set, but the yolk will remain soft.

Boil Water: Fill a saucepan with about 2-3 inches of water and bring it to a gentle simmer (not a rolling boil).

Add Vinegar: Add about a tablespoon of vinegar to the water. You won't taste it in the egg, but it ensures the perfect texture.

Crack the Egg: Crack the egg into a small cup or ramekin. This allows you to gently slide it into the water without breaking the yolk.

Remove and Serve: Use a slotted spoon to carefully lift the egg from the water and drain any excess liquid.

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