Want to step up your brunch game? Nothing impresses the crowds quite like a silky, perfectly poached egg. It requires a bit of technique to master this culinary delight, but our guide will take you to the promised breakfast land!
Remove eggs from refrigerator. Fill pan about 2/3 full with water and bring to a boil on high heat. Once boiling, lower heat to simmer, so there's still movement in the water but it's not a full, rolling boil.
Add ½ tbsp vinegar to the simmering water. Crack room temperature egg into a measuring cup. Gently pour into the pan from just above the water so the egg stays intact.
For a runny yolk, cook for 4 minutes. Add a minute or two for a medium yolk. While it's heating, prepare small plate by lining with paper towel.
Using slotted spoon, gently remove the egg from water, and place on lined plate. Lightly pat dry with paper towel.
Season to your preference with salt and pepper, and use in a myriad of ways. Poached eggs are incredible toppers for avocado toast, salads, and cured salmon, just to name a few.