Learn how to make poached eggs with a flavorful twist, perfect for breakfast or brunch.
Fill a large skillet with water, about 1 inch deep, and bring it to a gentle boil.
Using a wide skillet allows for more space to poach multiple eggs at once.
Add salt and vinegar to the water to help the egg whites set quickly.
The vinegar helps the egg whites coagulate faster, keeping them neat.
Reduce the heat to maintain a gentle simmer.
A gentle simmer prevents the eggs from breaking apart.
Crack each egg into a saucer, then gently slide it into the simmering water, keeping them spaced apart.
Using a saucer helps you place the eggs gently into the water without breaking the yolks.
Cover the skillet and let the eggs cook until the whites are set and the yolks are still soft, about 3-4 minutes.
Covering the skillet ensures even cooking of the eggs.
Carefully remove each egg with a slotted spoon and place it on a paper towel to drain.
Draining the eggs on a paper towel removes excess water for better presentation.
Trim any stray egg white edges for a neat appearance.
Trimming the edges gives the eggs a professional look.
Serve the poached eggs on a plate, garnished with freshly ground black pepper and chopped parsley.
Adding a garnish enhances the flavor and visual appeal of the dish.
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