Classic Poached Egg

A perfectly poached egg with a delicate, runny yolk and tender whites, ideal for breakfast or as a topping on toast or salads.

Steps

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.