Gather everything and bring a pot of water to a gentle simmer. I usually use a wide saucepan that allows for ample water flow, which is essential for proper poaching.

If you choose to use vinegar or lemon juice, have it close by.

Crack your egg into a small bowl. This makes it easier to slide into the water without breaking the yolk. Plus, it’s a little less stressful than trying to crack it directly into the pot.

Some swear by this method. Stir the simmering water gently to create a whirlpool. This motion can help the egg white wrap around the yolk, resulting in a more compact shape.

Gently slide the egg from the bowl into the center of the simmering water. If you’re using vinegar, now’s the time to add it. Step back and let the water do its magic without stirring.

Cook the egg for 3 to 4 minutes. You want the whites to firm up, while the yolk stays runny. Keep an eye on it as it cooks; you can adjust the time depending on how soft or firm you prefer your yolk.

Using a slotted spoon, carefully lift the egg out of the water. Let it drain and use a paper towel to remove excess water.

Serve your poached egg right away. A sprinkle of salt and pepper elevates the dish, allowing those flavors to shine through.