There's nothing like a perfectly poached egg. The yolk is rich and creamy, while the whites are cooked just enough to hold their shape. Poached eggs are simple to make.
1 teaspoon salt
1 teaspoon white vinegar
2 eggs
Add an inch of water to a deep skillet or wide saucepan and bring to a boil over medium-high heat. Add the salt and vinegar and reduce the heat to a low simmer.
Break each egg individually into a shallow bowl and carefully slip them into the simmering water. Spoon some of the hot water over each egg.
Let the eggs cook for 3-5 minutes or until the egg whites are set.
Remove each egg gently with a slotted spoon.
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