1 tbsp vinegar
1. Fill a saucepan with a couple inches of water and add 1 tbsp of vinegar. Heat the water on high until it reaches bubbles start appearing at the bottom of the pan, or bring the water to a boil and then lower the heat until just a few bubbles coming up now and then.
2. Working with the eggs one at a time, carefully crack the egg into hot water and gently slip the egg into the water. If you want, use a spoon to push some of the egg whites closer to their yolks, to help them hold together. Add all of the eggs you are poaching to the pan in the same way, keeping some distance between them, I usually like to make mine one at a time.
3. Set a timer for about 4 minutes. At this point the egg whites should be completely cooked, while the egg yolks are still runny. If you want firmer egg yolks, you may need to cook them longer. If you try 4 minutes and the eggs are too cooked, reduce the time.
4. Gently lift the poached eggs out of the pan with a slotted spoon and place on a plate to serve. you can cut off the straggling egg yolks to shape the egg if you would like!
Some extra eggy tips for the perfect boiled egg:
Soft boiled eggs: 3-4 minutes
Hard boiled eggs: 8- 10 minutes