There’s something truly special about a perfectly poached egg. That moment when you pierce the delicate white to release a river of golden, runny yolk is pure culinary magic. While many home cooks find poaching intimidating, I’m here to show you that with the right technique, you can create restaurant-quality poached eggs right in your own kitchen.

Why This Method Works Every Time

• Vinegar is Your Secret Weapon: A small amount helps the egg white coagulate faster

• Fresh Eggs Matter: They hold their shape better in the water

• The Vortex Method: Creates a neat, compact egg shape

• No Special Equipment Needed: Just a pot, slotted spoon, and your eggs

What You’ll Need

Ingredients:

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