Poached eggs are easy and restaurant-worthy in under 10 minutes! Velvety yolk, creamy white, and endless ways to serve.

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1. Bring 3–4 inches water to a gentle simmer in a saucepan.

2. Add vinegar and salt if using.

3. Crack egg into a ramekin.

4. Swirl water for a gentle vortex.

5. Slip egg into water and poach 3–4 min.

6. Lift with slotted spoon and drain briefly on a paper towel.

7. Repeat with more eggs if desired.

8. Serve hot over toast, greens, or your favorite base.

Use freshest eggs for best results.

Store leftover poached eggs in water, refrigerated up to 2 days.

Reheat gently in simmering water before serving.

No vinegar? Still works if you use very fresh eggs!

Avoid microwaving poached eggs to reheat.