There's something truly special about a perfectly poached egg. That moment when you pierce the delicate white to release a river of golden, runny yolk is pure culinary magic. While many home cooks find poaching intimidating, I'm here to show you that with the right technique, you can create restaurant-quality poached eggs right in your own kitchen.
Why This Method Works Every Time
Vinegar is Your Secret Weapon: A small amount helps the egg white coagulate faster
Fresh Eggs Matter: They hold their shape better in the water
The Vortex Method: Creates a neat, compact egg shape
No Special Equipment Needed: Just a pot, slotted spoon, and your eggs
What You'll Need
Ingredients:
