Poached eggs

Here's a simple guide to making perfect poached eggs:

Ingredients:

• 2-4 fresh eggs
• 2 tablespoons white vinegar (optional, but helps with egg whites setting)
• Water
• Salt and pepper (to taste)

Instructions:

1. Boil water: Fill a medium-sized saucepan with water, about 3 inches deep, and bring it to a gentle simmer (just below boiling). The water should have small bubbles but not a rolling boil.

2. Add vinegar: If you choose, add 2 tablespoons of white vinegar to the water. This helps the egg whites stay together.

3. Crack the eggs: Crack each egg into a small bowl or cup. This makes it easier to slide the egg into the water.

4. Create a gentle whirlpool (optional): Use a spoon to stir the water and create a gentle vortex. This can help the egg white wrap around the yolk as it cooks.

5. Poach the eggs: Gently slide the eggs into the simmering water, one at a time. Let them cook undisturbed for about 3-4 minutes for a soft yolk or longer if you prefer a firmer yolk.

6. Remove the eggs: Use a slotted spoon to carefully lift the eggs out of the water. Drain them briefly on a paper towel.

7. Season and serve: Sprinkle with salt and pepper, and serve immediately! Poached eggs are great on toast, in salads, or atop avocado or a grain bowl.

Enjoy your perfectly poached eggs!