From Dallas and Melissa Hartwig’s Whole 30 book.
2 tsp white vinegar
1 teaspoon salt
4 large eggs
- Fill a large skillet or saucepan with 2-3 inches of water and add the vinegar and salt. Bring the water to a boil over high heat.
- While waiting for the water to boil, carefully crack each egg into separate small bowls.
- When the water comes to a boil, gently pour each egg into the water. As soon as all of the eggs are in the pan, remove the pan from the heat, cover, and let sit for 3 minutes (for very soft yolks), or 5 minutes (for firm yolks).
- Remove the cooked eggs from the pan with a slotted spoon, allowing any excess water to drain. Serve warm.
Pro Tip: Use the freshest eggs you have when poaching, as the egg white is thicker when fresh. You can also use poaching cups or a poaching tray; both are inexpensive kitchen tools that make the process a bit more foolproof. (Cooking times may vary from above when using these gadgets).