How to make poached eggs

Poached eggs are a delicious addition to most dishes but a complete pain to pull off. This method will make a compact and perfectly shaped egg with some basic kitchen tools.

Add a teaspoon of something acidic (lemon juice or a non-flavorful vinegar like white or apple cider) to a small saucepan of water and bring to a simmer (small bubbles rising to the surface).

Break egg into a small bowl.

The swirling water will help keep the egg compact and round as it cooks, rather than the white spreading out in the water.

The egg will start setting from the white and inward toward the yolk. Preferred doneness is when the white is set and yolk is self-contained within it.

Carefully use slotted spoon to pull egg from the pan and carefully drain. Place atop food, or place on a paper towel until needed (submerge briefly in warm water to heat through, then drain & serve).

Salt and pepper the egg (it's delicious and a classy egg like this deserves such treatment!) and serve on top of salads, roasted vegetables, pasta, toast... The possibilities are rather endless.