Crack the Secret to Perfect Poached Eggs with Just One Item
The Secret Item: Vinegar – A splash of white vinegar in simmering water is the game-changer. It helps egg whites coagulate faster, keeping them from spreading out.
Fresh Eggs Matter – The fresher the egg, the better it holds together when poaching. Older eggs tend to have watery whites that break apart.
Simmer, Don’t Boil – Bring water to a gentle simmer, not a rolling boil. Bubbles can break the egg apart. Aim for around 180°F (82°C).
Use a Fine-Mesh Sieve – Crack the egg into a sieve to remove loose, watery whites before poaching. This keeps the poached egg neater.
Crack into a Bowl First – Transfer the egg from shell to a small bowl before sliding it into the water. It helps you ease it in gently.
Swirl the Water – Create a gentle whirlpool with a spoon. It wraps the egg white around the yolk, making a perfect teardrop shape.
Time It Right – Poach for 3–4 minutes for a runny yolk, or 5–6 minutes for a firmer center.
Dry on a Paper Towel – This removes excess water and keeps your toast or plate from getting soggy.