Eggs and toast are part of our weekend routine. After years of practice I finally mastered the art of a perfectly poached egg.

The secret: distilled white vinegar.

Bring your water to a boil with about 1-2 tbs of distilled white vinegar. This helps keep the whites of the egg together.

Once the water is boiling, use a spoon and create a vortex in the water, once it looks like tornado, bring the egg close to the water and delicately slide it into the middle.

Let it cook for 3-5 minutes (dependent on how runny you like them).

Remove with a slotted spoon and place on a paper towel to drain.

Poaching is intimidating at first, but I promise with practice you’ll stop wasting eggs and no longer want to pay $18.00 for poached eggs and avocado toast.