Poach eggs

Poaching eggs is a quick and healthy way to cook them. Here’s a foolproof method to get those silky, runny-centered beauties just right:

 What You’ll Need:

• Fresh eggs (the fresher, the better — they hold together more easily)

• A pot of water

• A splash of vinegar (optional, helps egg whites firm up faster)

• Slotted spoon

• Small bowl or ramekin

 How to Poach an Egg:

1. Bring water to a gentle simmer (not a rolling boil) in a pot — about 2-3 inches deep.

2. Add a splash of vinegar (about 1 tsp per liter of water) — helps keep the whites together, but not essential.

3. Crack the egg into a small bowl — don’t crack it directly into the water.

4. Stir the water to create a gentle whirlpool — this helps wrap the white around the yolk.

5. Gently slide the egg into the center of the whirlpool.

6. Let it cook undisturbed for 3–4 minutes for a runny yolk, or longer if you like it more set.

7. Lift out with a slotted spoon, gently dab off excess water on a paper towel.

 Tips:

• Older eggs = messier poaching. Use fresh!

• Poach multiple eggs by gently sliding them in one at a time, spaced out.

• You can poach ahead and store in cold water, then reheat briefly in hot water before serving.

Want some poached egg meal ideas?