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.