Foolproof Poached Eggs

1. 1

   Bring the eggs to room temperature.

2. 2

   Crack each of them into individual containers.

3. 3

   Bring the water to a boil in a pot.

4. 4

   Turn the heat down, add the vinegar, then turn it up to medium.

5. 5

   When you see small bubbles floating up from the bottom of the pan, slide the eggs from the containers into the pot.

6. 6

   Using chopsticks, shape the eggs by gathering the egg white towards the egg yolk.

7. 7

   Cook for about 3 minutes.

8. 8

   Scoop the eggs out with a ladle and transfer them into a bowl of water.

9. 9

   Drain with a paper towel.

10. 10

    Make the sauce.

11. 11

    Dish up the eggs and serve with the sauce.

12. 12

    The eggs are easier to make if you use a lot of vinegar, since the egg whites will harden faster and won't spread out too much.

* Per serving · 4 servings · Values may vary.

No additional tips available.