A perfectly poached egg with a delicate, runny yolk and tender whites, ideal for breakfast or as a topping on toast or salads.
1. Fill a saucepan with about 3 inches of water and bring it to a gentle simmer. 2. Add the white vinegar to the simmering water; this helps the egg whites coagulate. 3. Crack the egg into a small bowl or cup. 4. Stir the water to create a gentle whirlpool. 5. Carefully slide the egg into the center of the whirlpool. 6. Let the egg cook for 3-4 minutes until the whites are set but the yolk remains runny. 7. Use a slotted spoon to remove the egg and drain on a paper towel. 8. Season with salt and pepper to taste. 9. Serve immediately, ideally on toasted bread or alongside your favorite breakfast items.
1 fresh egg 1 tablespoon white vinegar Water Salt, to taste Pepper, to taste
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