The Perfect Poached Egg
I am picky on how I eat my eggs because if you think about it, cooking the wright egg can be complicated. You can over cook the yolk, break the egg, over stir, and sometimes drop in the shell. Here are some tips I've learned, after several attempts of making poached eggs.
Add a dash of vinegar to a pan of steadily simmering water.
Create a gentle whirlpool in the water to help the egg white wrap around the yolk.
Slowly tip the egg into the water, white first. Leave to cook for three minutes.