Unlock the Secret to Poaching Eggs in Four Minutes with Just One Ingredient

Poaching eggs might seem like an art, but it’s easier than you think! The key lies in just one simple ingredient: vinegar.

With this secret, you can achieve perfectly poached eggs in just four minutes. What You’ll Need: Fresh eggs Water A tablespoon of vinegar

Prepare the water: Fill a saucepan with water about 3 inches deep. Bring it to a simmer, not a boil—this will create the perfect gentle environment for the eggs.

Add vinegar: Add a tablespoon of vinegar to the simmering water. The acid in vinegar helps the egg whites coagulate quickly,

preventing them from spreading out too much in the water. Don’t worry, you won’t taste the vinegar once the egg is cooked.

Crack the egg: Crack your egg into a small bowl or cup. Gently slide the egg into the simmering water, being careful not to break the yolk.

Cook the egg: Let the egg poach for about 4 minutes. The white should be set, and the yolk will remain runny. If you prefer a firmer yolk, let it cook for a little longer.

Remove and serve: Use a slotted spoon to gently lift the egg out of the water. Serve immediately on toast, salad, or however you like.

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