The Roundest Poached Eggs Recipe

Ingredients:

• 2 fresh large eggs
• 2 tbsp white vinegar (optional, helps the eggs hold their shape)
• Water (for boiling)
• Salt, to taste
• Freshly ground black pepper, to taste

Instructions:

1. Prepare the water:
   • Fill a medium saucepan with about 3 inches of water and bring it to a simmer over medium heat. The water should be hot but not boiling (no large bubbles).
   • Add the vinegar to the water (optional but helps the eggs stay intact).
2. Crack the eggs:
   • Crack each egg into a small bowl or ramekin. This makes it easier to slide the eggs into the water without breaking the yolk.
3. Create a vortex (optional for round shape):
   • Using a spoon, gently stir the simmering water in a circular motion to create a vortex. This swirling motion helps the egg whites wrap around the yolk, creating a rounder poached egg.
4. Poach the eggs:
   • Gently slide one egg at a time into the center of the vortex. Let it cook for 3-4 minutes for a runny yolk, or 5-6 minutes for a firmer yolk.
   • Use a slotted spoon to carefully remove the poached egg from the water and transfer it to a paper towel-lined plate to drain.
5. Serve:
   • Sprinkle with a pinch of salt and freshly ground black pepper. Serve immediately!

Tips:

• To ensure the roundest poached eggs, the fresher the eggs, the better they’ll hold their shape.
• You can serve these poached eggs on toast, in a salad, over avocado, or with a side of sautéed greens for a wholesome meal.

Enjoy your perfectly round poached eggs!