Making poached eggs is a lot easier than many of us might expect (even for those folks who will never be on Iron Chef). Sure, it's a delicate process and not the most fail-proof of recipes, but it only takes a little know-how to get it right each and every time. 

4 Ingredients

  • Water
  • 1 tablespoon white vinegar
  • Dash sea salt
  • 1 egg

Nutrition Facts

  • Calories 74
  • Protein 6 g
  • Carbs 0 g
  • Sugars 0 g
  • Sodium 226 mg
  • Fat 5 g
  • Saturated 2 g
POWERED BY Edamam

Directions

<ol> <li>Fill a small pot with about five inches of water. Cover and slowly bring to a simmer. Add&nbsp;vinegar and sea salt.</li> <li>Crack egg into a small cup. (This will make it easier and cleaner&nbsp;to pour it into the water.)&nbsp;Use a spoon to stir water slowly in circular motions, creating a minor whirlpool effect. (This will help to contain egg in the center.)</li> <li>Remove spoon and pour egg delicately into center of whirlpool. Egg will fray a little bit, but not too much. (If it spreads into many little pieces, this could be indication it isn&#39;t fresh enough.)&nbsp;Use spoon to delicately pull edges of&nbsp;egg whites toward yolk center, containing egg in the center.&nbsp;</li> <li>Simmer for 2 to&nbsp;3 minutes for a soft, slightly-runny egg or 4 to 5 minutes for a fully cooked egg.&nbsp;Use a slotted spoon to delicately remove egg.&nbsp;Place slotted spoon at an angle over a paper towel to drain liquid.</li></ol>

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