Over hash, avocado toast, asparagus, and the all-famous Benedict…You don’t have to look far to find beautiful food photos starring perfectly-poached eggs.
There are different ways to poach an egg, but this method via Williams-Sonoma is my favorite. According to the article, vinegar is the secret behind perfectly poached eggs. The acid helps to hold the egg together while it swirls, and a gentle simmer (not a boil) helps to keep the egg from breaking. Simple and reasonably reliable, this is the same method I learned years ago.
For more info, check out this post on the science behind eggs…they really are incredible. 🙂