Poaching eggs can be a tricky process. Hope you can master it. Remember practice makes perfect.
1. Heat water in a dish to almost simmering (don’t let the water boil and bubble). Add 1 tablespoon white vinegar or lemon juice. Reduce heat.
2. Break an egg into a small bowl. Stir the water with a spoon in circular motion and gently slide the egg into the middle of the whirlpool. (remember heat should be reduced and water shouldn’t be bubbling)
3. There may be some stray strands of egg white, and that’s okay. If the egg sticks to the bottom, gently slide a spatula underneath to release it. Let cook 5-7 minutes.. Carefully remove from water with a slotted spoon, drain on a paper-towel lined plate, then serve as desired.
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