Fill a large saucepan or deep skillet with 4 inches of water. Add vinegar and bring to a gentle simmer (small bubbles, not boiling).
Crack your egg into a fine-mesh strainer held over a bowl to remove the watery part of the white.
Transfer the cracked egg to a small ramekin or cup.
Create a gentle vortex in the water using a spoon.
Carefully slide the egg from the ramekin into the center of the vortex.
Cook for 3 minutes for runny yolks, 3½ minutes for medium yolks.
Remove with a slotted spoon and drain on paper towels.
Notes
1. Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed. The nutritional value is only for the poached eggs and will vary based on the brand of ingredients used. It does not include the nutrition for any items served with the eggs.2. Be sure to check out the Key Ingredients along with the Recipe Tips and Notes sections found in the post, for more tips, options, substitutions, and variations for this recipe! You will also find step-by-step photos there.