Vinegar-Poached Eggs

Ingredients

• 8 large eggs
• 2 tablespoons distilled white vinegar
• 1 tablespoon kosher salt
• 2 quarts water
• Flaky salt and black pepper, for serving

Before you cook

• Set a fine-mesh strainer over a bowl, crack one egg into it, and swirl gently so the loose watery white drains away.
• Tip the drained egg into a small cup and repeat with the remaining eggs.

Steps

1. Bring the water to a boil in a wide saucepan or deep skillet.
2. Add the vinegar and kosher salt, then lower the heat until the water is still and only a few bubbles rise from the bottom.
3. Lower a cup to the surface and let one egg slide out, holding it just above the water.
4. Add the remaining eggs the same way, giving each one its own space.
5. Poach the eggs for 3 minutes for a fully runny yolk, or 4 minutes for a soft-set yolk.
6. Lift each egg out with a slotted spoon and rest it on a clean kitchen towel for a few seconds to drain.
7. Trim any ragged edges with kitchen shears if you want a neat shape.
8. Season with flaky salt and pepper and serve right away.